Salsa Grilled Rib-Eye with cognac

Preparation

1. Preheat oven to 350 ° F.

2. In a small bowl, sprinkle with garlic salt and mash to a paste with a knife blade. With pepper, thyme and tarragon. Puree until smooth. Rub mixture evenly over the entire roast.

3. Place meat, fat roast on rack in pan upward. Insert meat thermometer so bulb is in the thickest part, do not touch fat.

4. Bake for 18 to 20 minutes per pound for rare, uncovered 20 to 22 minutes per pound for medium. The meat from the oven when the thermometer registers 145 ° F for medium rare or 160 ° F for medium.

5. Place the roast on a cutting board and cover with foil. Let stand for 15-20 minutes in a warm place before carving. (The temperature of the meat will continue to rise about 5 ° to 140 ° F for rare, 160 ° F for medium.)

6. In the meantime, remove the rack in a roasting pan. Let the fat. Add the onion to the pan juices. Insert the tray into one or two flame on the stove. Stir over medium heat for 2-3 minutes, or until shallots are soft. Broth and brandy and stir to dissolve glue to dry meat for the gravy. Increase heat to medium-high and cook over low heat for 2 minutes. In a small bow, combine the cream and mustard. Stir the sauce and cook until thickened and bubbly.

7. Using a large, sharp knife, cut the meat into slices 1/2 inch thick; in the sauce sauce. Season the sauce with salt and pepper and serve with the roast.

Notes recipes and tips

• Let the roast rest after cooking to give the possibility to solve the meat juices and closely to facilitate carving.
• If possible, cut the meat on a wooden board with slots to help flesh and a well to catch the juices. Sculpture on a plate is difficult and boring knife.