Roast Beef with Bordelaise Sauce

For the Roast:

1. Make tiny slits in the beef, inserting the garlic and rosemary.

2. Using twine, tie the meat so that it’s the same size at all points.

3. Season well with salt and pepper.

4. In a hot pan with clarified butter, sear the meat on each side, then place in 325-350F oven, basting every 10 minutes.

5. Cook to an internal temperature of 105-110F.

6. Remove the meat and cover/let rest for one third of the overall cooking time.

For the Sauce:

1. Heat a sauce pan over high heat.

2. Season the lean meat scraps with salt and pepper, then sear in hot fat until golden brown.

3. Remove meat scraps and set aside. Drain the pan of the cooking fat, but protect the glaze on the bottom of the pan.

4. Place sliced shallots in the pan together with the red wine, then deglaze the pan by scraping with a wooden spoon.

5. Reduce the wine and shallots until almost dry, then add reduced beef stock.