Instructions

1. 1
   Melt butter in a pan.
2. 2
   Add shallots and garlic, and cook until the shallots are translucent.
3. 3
   Add brandy off the heat, and cook until the taste of alcohol disappears.
4. 4
   Season to taste with black pepper.
5. 5
   Keep warm.
6. 6
   Make a slit in the center of the roast, but not all the way through.
7. 7
   Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30–60 minutes.
8. 8
   Heat a cast-iron grill pan over high heat 5–7 minutes. Add roast and cook until browned and slightly charred on all sides.
9. 9
   Move to a baking pan and fill the slit with cheese. Tie closed with kitchen twine and let rest 20 minutes while oven heats to 325°F.
10. 10
    Coat the outside of the roast with the prepared butter sauce.
11. 11
    Insert a probe thermometer at a 45° angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135°F.
12. 12
    Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.