i second kitchenelf's recipe. That's about as good as it gets. The only thing i would be tempted to add is some thyme in the red wine marinade, but then again i'm a thyme nut. For the salt and pepper be sure to use Kosher salt and freshly ground black pepper--table salt and pre-ground pepper just don't cut it, IMHO.
as for side dishes, the first one that comes to mind is mashed potatoes. You've got this great piece of meat dripping its "goodness" into your roasting pan, and it's just begging to be made into some gravy to top the taters. Then again, i've always been a meat & potatoes kind of guy...
Add a veggie & some bread & you've got a great meal.