Preheat the oven to 475 degrees. Combine the piece of meat-tightly with couple pieces of kitchen-twine.
Mix the pepper, salt, thyme and oregano rub it all around the surface of the beef.
Place the beef on a roasting-rack in a roasting-pan & roast it into medium-rare, about 20-25minutes, until it registers 125 degrees on a meat thermometer or if you would like it pink until 135. Then remove the meat to a cutting-board & cover with foil.
Return the roasting-pan to the stovetop burner above medium-high heat. Add the garlic and onions and stir them around for 5minutes, till they're golden & soft.
Sprinkle in the soup mixture, then pour into the broth, consomme, worcestershire, sherry, soy and even water. Bring it to a boil, then lower the heat to reduce. Simmer for 45minutes, stirring occasionally, to create the flavors.
Add more water when it begins to evaporate too much. Pour the liquid through a fine mesh strainer & reserve the liquid along with the onions.
Slice the beef really thin. Pile onions and meat rolls, then serve with meals of jus.