1. Heat oven to 450 degrees. Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450 degrees for 30 minutes, turning over halfway through. Reduce temperature to 350 degrees and roast for an additional 15 to 20 minutes or until internal temperature registers 130 degrees on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook for 7 minutes, stirring occasionally, until lightly browned. Stir in wine and cook 1 minute.

In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.

To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired.