Return the skillet to high heat and sear the roast for three
minutes on each side, until evenly browned. Transfer the
roast to a roasting pan and place in oven. While cooking,
check the internal temperature of the meat with a meat
thermometer: 120 degrees for rare, 130 degrees for
medium rare, 140 degrees for medium, and 160 degrees
for well-done. Remove from oven and tent with foil.
Combine the garlic, shallot, parsley, and flaxseed oil in a
small food processor and grind till well combined. Snip the
string from the beef. Slice and drizzle with sauce. Serve
over kale leaves.