Instructions: 1. Rub beef with soy sauce. Allow to sit for 30 minutes. Season with pepper.

2. Heat oven to 450 degrees. In a large, heavy, ovenproof skillet, heat oil on high heat. (A shallow, flameproof, heavy roasting pan will work, too, but because it doesnt have a handle, its a little awkward to handle - use heavy potholders and caution.) Add beef and cook until well-browned all over, about 6 minutes.

3. Transfer pan to the oven and roast for about 25 minutes, turning once, un til internal temperature reaches 125 degrees (very rare) on meat thermometer, or 30-35 minutes for medium rare (135 degrees). Transfer meat to a cutting board and cover loosely with aluminum foil.

4. Pour off any fat from skillet. Add garlic and shallots and cook over medium-low heat until lightly browned, about 2 minutes, stirring frequently. Pour in wine, increase heat to high and boil 1 minute. Stir to scrape brown bits from bottom of roasting pan. Stir in mustard, broth and cream; boil until reduced to 1 cup and thick enough to lightly coat a spoon, about 6 minutes. Remove from heat and whisk in butter.

5. Presentation: Cut meat into about 12 slices. Arrange, slightly overlapping, on platter or place on individual plates. Spoon sauce on top. Garnish and serve immediately.

Yield: About 8 (1 1/2 slice) servings

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