Remove silver from beef. Make paste with garlic, mustard and peppercorns. Pat paste onto beef; sprinkle with herbs. Leave uncovered in fridge over night. Roast in 450 degree oven for 10 minutes; reduce to 350 degrees and continue roasting for 15 minutes. Remove when internal temperature reaches 120 degrees. Allow meat to rest for 10 minutes before slicing. Cut slices 1/4 inch thick, and place around the edge of cutting board on a tray, garnishing with kale and rosemary and with uncut display of beef in the center on a cutting board. Sprinkle shallots all around.
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