1. Combine tsps thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly inb plastic wrap, and refrigerate 24 hrs.
2. Preheat oven to 400 degrees.
3. Heat a large nonstick skillet over medium-high heat. Coat pan w/cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a rosting rack coated w/cooking spray; place rack in roasting pan. Bake @ 400 degrees for 26 minutes or until a thermometer registers 135 degrees or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
4. Heat skillet over medium heat. Coat skillet w/cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 tsp thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve w/beef.
Arrange the roast on a platter and garnish wirh fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat to the side. Serve w/mashed potatoes .
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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