DIRECTIONS:

Preheat oven to 425 degrees. Place roast in a roasting pan. Insert probe. Roast uncovered in the oven until the internal temperature reads 130 degrees, approximately 38 to 40 minutes.

Meanwhile, in a saucepan, heat 1 tablespoon clarified butter and add shallot and cook. Add brandy and cream. Lower heat and add mustard and lemon juice. Let sauce slowly reduce. Add fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep warm.

When roast is done, let sit for 5 to 10 minutes. Skim fat from pan residue and pour residue into sauce and mix in. Serve spooned over meat.