1. Sprinkle beef with peppercorns & salt, pressing to adhere. 2. Heat oil in roasting pan, over medium-high heat; sear beef all over. 3. Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving. 4. Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened. 5. Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes. 6. Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups. 7. Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf. 8. Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast. ---------------------------------------------------------------------------
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Ingredients
