Ingredients

Method

Preheat the oven to 425ºF / 220ºC

Season the roast with salt and pepper all over. Place on a rack in a baking dish and roast in the oven uncovered for 35-45 minutes for medium rare, 45-50 for medium.

In a pan melt half the butter and add the shallots, cook for a few minutes then add the garlic and mushrooms and cook for a further 3-4 minutes or until the mushrooms are tender.

Add the wine and simmer for 8 minutes then add the stock and bring to the boil. Turn the heat down to a simmer and simmer for 18-20 minutes or until the liquid has reduced by half.

Stir in the remaining butter and tarragon and season with salt and pepper.

Place the roast on a carving board when cooked to your liking and place some aluminium foil over the meat and allow it to rest for 20 minutes.

Carve the roast into slices, season and serve with the sauce.