Roast Beef with Broccoli and Carrots

Rinse broccoli, cut into bite-sized florets and pieces. Peel carrots and cut diagonally into 1 cm (approximately 1/2 inch) thick slices. Peel garlic and shallot and dice both very finely. Rinse and pat dry meat, season with pepper and garlic.

Heat butter in a pan and brown meat on all sides on high heat. Remove meat from a pan and place into a roasting pan. Roast meat in preheated oven at 180°C (approximately 350°F) for about 10-15 minutes. Heat butter in another pan and saute shallots until translucent. Add the rest of vegetables and saute. Season with pepper, add broth and simmer, covered, until vegetables are al dente. Season to taste. Thicken sauce with cornstarch mixed with cold water, if desired.  

Reheat pan with meat drippings and deglaze with wine. Whisk well and reduce to half. Season with salt and pepper. Arrange vegetables on warmed plates.