Pierce beef all over with fork. Place in plastic bag or glass dish. Combine wine, oil, lime juice and thyme, pour over beef. Tie bag or cover dish. Marinate in refrigerator up to one hour, turning occasionally. Place beef and marinade in roasting pan. Cover lightly and cook at 350 2 1/2 hours or until tender, basting occasionally. Remove beef, keep warm. Strain pan juices into saucepan; skim fat. Boil juices to reduce slightly. Combine cream, flour and sugar; stir into juices. Cook and stir until thickened. Add dillweed. Surround with Orzo with Peas and Pine Nuts and serve with sauce. Garnish with lime segments.
