Instructions: Season the meat with salt and pepper and brown in a large roasting pan in 2 tablespoons of butter. Place the roast in a 400 oven for about 45 minutes.

Remove the roast from the pan and let rest. Pour away any fat from the pan then add 2 tablespoons butter. Saute the shallots in the butter without browning. Add the mushrooms, herbs and wine. When the wine has reduced by half, add chicken stock and reduce again by half. Whisk in the remaining butter and remove bay leaf.

Serves 4-6.

Notes: Excellent with Woodbridge Merlot

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