Heat half of the oil in a large pan, add all the vegetables, except the garlic, then sauté over medium heat until they are golden-coloured, about 8 min. Season with salt and pepper, then take the vegetables out of the pan and set them aside in a dish.
Pour the remaining oil in the same pan, then add the meat and sear it until it is brown on all sides, 8-10 min. Transfer the meat to a baking sheet, then rub it with the Dijon mustard and season with salt and pepper. Set the meat browning pan aside, without cleaning it, in order to keep the meat juices for the sauce preparation. Place the vegetables and unpeeled garlic on the baking sheet around the roast.
Cook the meat and vegetables in the middle of the oven for about 50 min, or until a thermometer inserted in the meat reaches 70°C/160°F (which corresponds to medium doneness for a 1 kg roast). Take the baking sheet out of the oven, transfer the meat to a cutting board, cover it with an aluminum foil and let it stand 10 min. Turn off the oven then put the vegetables back in the oven. Peel the garlic cloves, then mash them into a paste.
Heat the honey in the reserved meat browning pan over high heat. Deglaze with the wine (optional), then add the whole-grain mustard and the mashed garlic. Cook 1-2 min, with stirring.
Remove the string, then slice the meat across the grain. Serve the slices on the warmed plates with the vegetables and top with the sauce.
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