Mix the olive oil, black pepper and thyme. Rub the meat well over with the mixture. Cover and marinate in the refrigerator for at least 2 hours, or up to 12 hours. Chopped Fresh Chives 2tblsp. Chopped Fresh Basil leaves 3tblsp.
Pepper Combine the shallots, white wine and wine vinegar in a nonreactive saucepan.
Reduce over medium heat to a scant tblsp. of liquid. Add the chicken broth and reduce to half Cool the mixture to room temperature, then place it in a blender or food processor. Add the arugula, parsley, chives, basil and butter. Turn on the motor, and drizzle in the olive oil to make an emulsion. Season with salt and pepper.