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1
Heat oven to 400 degrees.
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2
Rub meat with 1 tablespoon oil and season with salt and pepper.
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3
Wrap securely in a large sheet of parchment paper and tie like a package with butchers cord so it can be opened from the top.
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4
Place in a baking dish and roast 30 minutes for medium-rare.
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5
Test at 25 minutes by inserting an instant-read thermometer into the middle of the meat, right through the paper; it should register 120 degrees; at 125 degrees it will be done.
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6
Remove from the oven and transfer meat, still wrapped, to a cutting board to rest for 30 minutes to 1 hour.
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7
While meat is roasting, heat remaining oil in a skillet.
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8
Add shallots and saute on medium-low until soft and barely starting to color.
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9
Finely chop half the olives and add them, along with the rosemary.
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10
Stir.
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11
Add wine and cook a few minutes on medium, until starting to reduce.
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12
Stir in mustard, then add whole olives.
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13
Remove from heat.
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14
After meat has rested at least 30 minutes, remove string from the package and carefully open the parchment so as not to lose any of the juices inside.
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15
Lift the meat out with tongs, then pour all the juices from the parchment into the skillet with the sauce.
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16
Simmer the sauce mixture about 5 minutes, until slightly thickened.
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17
Remove rosemary.
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18
Season with salt and pepper.
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19
Slice meat about 1/2-inch thick and arrange on a platter.
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20
Garnish with rosemary sprigs and serve sauce, just warm, alongside.
