Instructions: Preheat oven to 450 degrees. Cut 3/4 inch deep slits in meat. Insert garlic slivers into slits. Brush meat with 2 T of oil. Heat remaining oil in heavy large skillet over medium high heat. Add meat and brown on all sides. Do not wash skillet. Set meat on rack in roasting pan. Roast to desired donenesss, about 30 minutes for rare. For sauce: Melt 1 T butter in same skillet. Add shallots and cook until softened, about 5 minutes. Pour off fat from roasting pan. Set pan over high heat. Stir in broth, scraping up browned bits. Add to shallots. Boil until reduced by half. Add cognac and boil for 1 minute. Reduce heat to low. Whisk in mustard. Stir in parsley. Whisk in butter, 1 piece at a time. Season with salt and pepper.

Cut meat into 1/2 inch slices. Arrange slices on individual plates. Spoon sauce over. Serve immediately.

Ellen Woolley, Mandeville, LA

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