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1
Position rack in center of oven and preheat to 450 degrees.
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2
Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.
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3
Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.
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4
Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.
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5
Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.
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6
Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 t. crushed peppercorns. Transfer pan juices to sauceboat.
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7
Carve roast and serve with juices.
