January 26th, 2016
With the rack in the middle position, preheat the oven to 500°F (260°C).
Place the vegetables and the oil in the centre of a large double-layer sheet of aluminum foil. Season with salt and pepper. Close the papillote tightly. Set aside.
In a bowl, combine the blue cheese, walnuts, parsley and chives. Keep in the refrigerator until ready to serve.
In a bowl, combine the flour, pepper, salt, onion powder, garlic powder and nutmeg.
On a baking sheet lined with aluminum foil, rub the roast with the spice mixture on all sides. Place the roast fat side up. Roast in the oven for 45 minutes alongside the vegetable papillote. After 45 minutes, turn the oven off and keep the door closed for 2 hours. At this stage, it is very important to prevent the heat from escaping.
Madeira Green Peppercorn Sauce
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the flour and garlic. Continue cooking, stirring constantly, for about 5 minutes, until the mixture turns golden brown.
Add the broth, Madeira, green peppercorns and black pepper. Bring to a boil, whisking constantly. Reduce over medium heat until the sauce coats the back of a spoon. Keep warm.
Remove the vegetables and the roast from the oven. Run the blade of a chef’s knife between the meat and the bone. Cut the meat into thin slices.
Spread the blue cheese topping over the vegetables. Serve with the roast and the sauce.