I'm not exactly sure what to do as a result of this recipe. There was some very extensive smoking while charring the beef, but we were prepared with a stool staged under the smoke detector and all windows open - you learn to do this when Sean Brock tells you to put a cast iron skillet over high heat. 16 minutes total of charring and my house was smoky enough that the detector should have gone off - but it didn't. I'll have to get it fixed before we do another heavy heat recipe.
That said - it was worth it. This is a long lead time recipe with a lot of ingredients, but relatively easy to execute. Cooking down the braising liquid is an exercise in torture as the aroma gets more and more amazing. This definitely serves more than 4 people, though in our case it just meant a lot of leftovers.
We didn't quite execute the truffle puree to the letter due to ingredient access and being cheap, but we produced a nice truffle flavored sauce that complimented well.This was our third time making the glazed carrots and I think we nailed it this time. Our juicer lets the carrot juice get a little cloudy, so we strained it through cheese cloth.
The meat was perfect and juicy, the crust amazeballs (spell check is amazingly okay with this word) and the braising sauce made you want to just grab a spoon and eat all that was left (we poured it over the leftovers before putting them in the refrigerator.)
The worst part of doing these recipes is waiting for the presentation pictures to be done before eating. 
Advice: If you don't want to spring for the truffle puree ingredients this recipe is delicious without it and the braising liquid makes a great sauce. Be prepared for smoking! I have some tall 12-ounce canning jars and I find spooning a liquid I want to defat into them (working in batches if necessary) allows me to get rid of the fat very efficiently. We didn't have a roasting pan that had both a lid and a rack, so I used my dutch oven and made a base of canning jar rings to simulate a rack.
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