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Place the beef on a rack in a shallow roasting pan with the fat side up. Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Allow the beef to roast at 450Â°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer.
Roasting: Cook until an instant-read thermometer registers 120- 125 degrees for rare, about 25 minutes or 125-130 degrees for medium rare, about 30 minutes. (The temperature of the beef will rise 5 degrees as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10-15 minutes. Make sauce: While the beef roasts, melt two tablespoons of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8-10 minutes. Add the wine and the rosemary sprig and bring to a boil over medium-high heat.