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1
Preheat the oven to 350.
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2
Stab the meat with a thin knife and stuff the garlic slices into the slits.
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3
Make a loose rub with the olive oil and Creole Seasoning; then massage it into the roast.
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4
Let the roast sit in the rub for a couple of hours, if youve got the time, or cook it up right away.
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5
Set the roast, fat side up, on a rack in a roasting pan.
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6
Roast for 1 to 1 1/4 hours, or til a meat thermometer hits 135 (see page 34).
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7
Get to work on the sauce while the meats roasting.
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8
Clean and chop two-thirds of the mushrooms, and slice the remaining third.
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9
Set aside.
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10
In hot olive oil, flash-cook the onions and peppers with a pinch of salt and pepper for about a minute.
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11
Add the chopped mushrooms and cook til nice and soft.
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12
Toss in the bay leaves and garlic and cook for 1 minute more.
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13
Pour in the wine and simmer for 2 minutes.
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14
Add the broth and simmer for 10 minutes more.
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15
Then add the sliced portabellas, parsley, and oregano.
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16
Give it a good seasoning with salt and pepper.
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17
Pull out and discard the bay leaves.
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18
At the very end, finish the sauce with the heavy cream.
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19
Keep it warm, but dont let it boil.
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20
Slice the meat across the grain.
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21
Pour any juices that have collected on the cutting board or in the roasting pan into the sauce.
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22
Serve up the sliced meat with some sauce ladled over it.
