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1 tsp each coarsely ground Longo’s Pink Himalayan Salt and Black Pepper
2 tbsp Longo’s Essentials Country Churned Salted Butter, softened
2 cloves garlic, minced
2 tsp each chopped fresh Longo’s Rosemary and Thyme
1/2 cup dry white wine 3 tbsp whole grain Dijon mustard
3 tbsp Longo's Organic All Purpose Flour
1 1/2 cups beef broth
1/3 cup 35% whipping cream
1/4 cup chopped fresh parsley
Lightly score a crosshatch pattern into fat cap on roast; season all over with salt and pepper. Place roast, fat-side-up, on rack in small roasting pan or in large cast iron skillet. Let stand at room temperature for 30 minutes.
Roast beef in preheated 450°F oven for 20 minutes. Reduce heat to 325°F and roast for 1 hour or until internal temperature reaches 145°F. Remove roast to cutting board; rest, tented with foil, for 20 minutes before slicing across the grain.
Pour off fat from pan, leaving any drippings stuck on bottom. Add back 2 tbsp of drippings and place pan or skillet over medium heat. Add butter, garlic, rosemary and thyme; cook, stirring up browned bits, for 1 to 2 minutes. Add wine and cook for 1 to 2 minutes or until reduced slightly.
Meanwhile, blend mustard with flour; gradually whisk in broth until well combined. Add to mixture in skillet along with cream and bring to a simmer; cook for 4 to 5 minutes or until thickened. Stir in parsley just before pouring into gravy boat.