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1
Preheat the oven to 325.
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2
In a pepper grinder or a spice mill, coarsely grind all of the peppercorns.
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3
Transfer to a small bowl.
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4
Season the roast with salt and the pepper mixture.
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5
In a large ovenproof skillet, heat the oil until shimmering.
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6
Add the roast, fat side down, and cook over moderate heat until browned, about 5 minutes.
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7
Turn the roast and brown it on each of the other sides, about 13 minutes longer.
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8
Set the roast, fat side up, in the skillet and add the butter.
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9
When the butter is melted, baste the roast all over.
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10
Add the thyme, bay leaves and marjoram and roast for 1 hour.
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11
Add the garlic and shallots to the skillet and continue roasting the meat until an instant-read thermometer inserted in the center registers 130 for medium-rare, about 45 minutes longer.
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12
In a heatproof bowl, cover the porcini with the boiling water and let soak until softened, about 20 minutes.
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13
In a large skillet, heat the olive oil.
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14
Add the white mushrooms, shallots, garlic and thyme and cook over moderately high heat, stirring occasionally, until the mushrooms and shallots are browned, about 8 minutes.
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15
Add the Armagnac and wine and boil over moderately high heat until reduced by half, 5 minutes.
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16
Lift the porcini from their soaking liquid; reserve the liquid.
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17
Rinse the porcini and cut any large pieces in half.
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18
Carefully pour the porcini soaking liquid into the skillet, stopping before you reach the grit at the bottom.
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19
Boil the sauce until reduced by three-fourths, about 8 minutes.
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20
Add the beef broth and boil until reduced to 1 1/2 cups, about 8 minutes.
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21
Strain the sauce through a fine sieve into a small saucepan, pressing on the solids; add the porcini.
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22
When the roast is done, transfer it to a carving board and let rest for 20 minutes.
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23
With a slotted spoon, transfer the shallots and garlic to a plate.
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24
Bring the sauce to a simmer, remove from the heat and whisk in the butter, 1 tablespoon at a time; season with salt and pepper.
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25
Carve the roast into slices.
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26
Scatter the shallots and garlic on top and serve with the porcini sauce.
