
I rubbed it with a paste of 2 TB of rosemary (from our front yard), 1 t of minced garlic, 1 t of kosher salt, 1 t of pepper, and about 1/4 c of olive oil. I popped it in the oven** at 450f for 10 minutes in a oven safe skillet. After 10 minutes, I reduced the heat to 250f and cooked it to 150f internal.
I too it out of the pan to let it rest for 10 minutes before slicing. I added 1 minced shallot to the pan on the stove top over medium heat and sauteed for about a minute. Then I deglazed the pan with about 1/4 cup "cooking wine". After it reduced a bit I added maybe 1/2 cup of beef broth, mixing well. I whisked in a tablespoon or two of flour and a finely diced green onion.
We served it family style with a nice rice pilaf that Alexis made up all on her own. I was very impressed since she normally doesn't cook something unless she has a strict recipe to follow. And guess what....it was better than the pilaf I normally make!
**Yes! Can you believe it? I actually own an oven and use it from time to time. I know that comes as a shock since this time of year almost everything we cook is cooked outside.