Preheat oven to 300°F (150°C).
Salt and pepper roast.
Heat oil in a skillet over medium-high heat.
Brown meat on all sides.
Roll roast in herb mixture, covering mustard completely.
Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.
Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve immediately.
Three Pepper Sauce
In the roasting pan, sweat shallots, covered, in butter on low. Add thyme and pepper.
Add brandy, turn heat up to high and flambée.
Add wine, cook uncovered over medium heat until reduced by half.
Add demi-glace and reduce by half.
Add cream and reduce by half. Season.
Remove from heat and stir in mustard. Serve immediately or reserve for use later.
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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