Directions (continued)

• another lengthwise slit down the center to within 1/2 in. of bottom;
• open roast and cover with plastic wrap. Flatten to 1/2-in.
• thickness. Remove plastic.
• Spread the pears, arugula, cheese and herbs over meat to within 1 in.
• of edge. Roll up jelly-roll style, starting with a long side. Tie
• the roast at 1-1/2-inch intervals with kitchen string.
• Place on a rack in a shallow roasting pan. Combine the oil, salt and
• pepper; rub over roast. Bake at 425° for 40-50 minutes or until
• meat reaches desired doneness (for medium-rare, a thermometer should
• read 145°; medium, 160°; well-done, 170°). Let stand for
• 15 minutes before slicing.
• In a small saucepan, saute shallots in butter until tender. Add
• sherry; cook over low heat for 4 minutes. Add broth and tarragon.
• Combine cornstarch and water until smooth; gradually stir into the
• pan. Bring to a boil; cook and stir for 1 minute or until thickened.
• Serve with beef. Yield: 8 servings (3/4 cup sauce).