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Combine the shallots, garlic, salt and pepper in a
small nonreactive saucepan over high heat. Stir in
the stock and the wine and bring to a boil. Cook
over high heat for 15 minutes. Swirl in the
butter, remove from the heat, and continue to
whisk in the butter until thoroughly incorporated.
Mound the potatoes in the center of the plate.
Slice a couple of slices off the roast and
position them at an angle against the potatoes.
Spoon the sauce over top. Garnish with fresh black
pepper and long chives.
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