Roast Beef with Dijon-Caper Sauce

For roast beef: Sprinkle beef with salt; let stand 1 hour. Preheat oven to 350F. Mix thyme, basil, and pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 145F, about 40 minutes. Transfer to cutting board; let rest. For sauce: Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper. Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.