Preheat oven to 425°F (210°C).
Heat oil in a skillet over medium-high heat.
Sear roast all sides.
Rub with mustard and season.
Roast 10 minutes.
Reduce temperature to 350°F (180°C) and continue to cook to desired degree of doneness.
Take meat out, cover loosely with foil and let stand.
In a bowl, mix sauce ingredients together.
In a skillet, bring sauce to a boil.
Lay sliced meat on a bed of sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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