DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Remove roast from refrigerator 1 hour before cooking.
2: Preheat oven to 425 degrees Fahrenheit.
3: Wash hands with soap and water. Rinse all fresh produce under cold running water and pat dry prior to prepping.
4: In a large bowl, mix together oil, salt, pepper, herbs, garlic, parsley and mustard.
5: Pat the roast dry with paper towels and rub mustard mixture over all sides of roast. Place on a rack in a roasting pan, fat side up. Wash hands after handling raw beef.
6: Bake for 15 minutes to sear the roast, then reduce oven temperature to 325 degrees Fahrenheit and continue cooking for approximately 1 hour 30 minutes for medium doneness, verifying internal temperature with an instant-read food thermometer. If needed, use ½ cup of the beef stock to stop the bottom of the pan from burning, you want it to brown, not burn.
7: Remove roast from oven and verify internal temperature with an instant-read food thermometer, reaching at least 135 degrees Fahrenheit for medium doneness. Remove from pan, loosely cover with foil and let rest at least 3 minutes. (Chef’s Note: Temperature should read about 8-10 degrees lower than the desired doneness as carry-over cooking will occur during resting period.)
8: While roast is resting, prepare pan sauce. Carefully drain out some of the leftover grease from the roasting pan. Add remaining beef stock to roasting pan to help deglaze the pan.
9: In a separate saucepan, melt butter and sauté shallots until softened and translucent. Add cognac and bring to a boil for 3-4 minutes.
10: Add reserved fat/stock from roasting pan to butter mixture and season with salt and pepper to taste. If using heavy cream, add ¼ cup to start and add more to taste. Keep warm on the stove, but not boiling, until ready to serve.
11: Carve roast thin, serving with pan sauce.