Serves about 8
For the roast:
4½-5 pound rib-eye roast, trimmed and tied
4 cloves garlic, cut into slivers
½ cup Dijon mustard
¼ cup Bluegrass Soy Sauce
2½ tablespoons Bourbon Smoked Pepper
for the sauce:
½ cup white wine
1½ cups beef stock
¼ cup Dijon mustard
1 tablespoon Bluegrass Soy Sauce
1 teaspoon Bourbon Smoked Black Pepper
2 tablespoons unsalted butter, cut into pieces
1) Place the roast into a small roasting pan or large, oven proof skillet. Make incisions on the surface of the meat with the tip of a sharp knife and insert garlic slivers. In a small bowl, combine the mustard and soy sauce and spread the mixture over the roast. Sprinkle smoked pepper evenly all over. Let roast sit at room temperature for 1 hour.
2) Preheat oven to 350 degrees. Roast the meat until a thermometer inserted in the center registers 130 degrees for medium rare (about 1½ hours), 140 degrees for medium and 150 degrees for medium well. If meat is over browning during cooking, tent with aluminum foil. Remove roast from oven and let rest on a carving board covered with aluminum foil for 15 minutes. The temperature will continue to rise by 5-10 degrees.
3) Make the sauce. Spoon off excess fat from roasting pan. Place pan over high heat. Once hot, pour in the white wine. Scrape up browned bits with a wooden spoon and cook until reduced by half. Pour in beef stock and whisk in dijon mustard and soy sauce. Bring to a boil. Cook for a few minutes, reducing slightly. Add the butter pieces and shake the pan and whisk to emulsify into the sauce. Strain sauce, if desired, season with smoked pepper and pour into a gravy bowl. Slice roast and serve on a platter, along with the gravy.