1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits. 2. Preheat oven to 450°F degrees. 3. In large skillet, heat oil and brown meat on all sides. 4. Place meat on a rack in roasting pan; set skillet aside. 5. Roast meat to desired doneness, about 40 minutes for medium-rare. 6. To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened. 7. Stir in stock, scraping up brown bits. 8. Bring to a boil and cook until reduced by half. 9. Add cognac and boil one minute. 10. Reduce heat to low and whisk in mustard, then butter, one piece at a time. 11. Cook just until butter is melted. 12. Stir in parsley and season to taste with salt and freshly ground black pepper. 13. Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine. ---------------------------------------------------------------------------
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