• 1 1/2 lb (750 g) beef rib eye roast
• Dijon Mustard
• Pepper

• 1/4 cup (50 mL) softened butter
• 1/2 cup (125 mL) grated Canadian Ermite cheese
• 1 garlic clove, finely chopped
• 1 tbsp (15 mL) chopped fresh chives
• 2 tbsp (30 mL) Brandy

1. Place unwrapped roast in shallow dish, cover lightly with foil and refrigerate for at least 24 hours. Brush roast with Dijon mustard and pepper to taste. Place roast on a preheated barbecue grill. Sear roast over high heat for 5 minutes on each side. Close lid and cook over medium-high heat for about 35 minutes, for medium-rare roast. Check for doneness, turning once or twice.
2. Remove roast from grill, cover with foil and let stand for 10 minutes before slicing. Serve one slice per person, and top with slice of Ermite Butter. Serve with steamed yellow beans and green peas.

1. In a bowl, mix all ingredients with fork. Place mixture on a sheet of plastic wrap and shape into a 6 inch (15 cm) long roll. Chill for 3 hours.

6 Servings