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Thursday, February 15 2018

We’re spilling the technique for steakhouse-quality beef: Sear steak in a skillet then, roast until it reaches your desired temperature. Before digging in, stir together a pan sauce as the meat rests and the juices redistribute.

INGREDIENTS
2 - 3 - beef shoulder petit tenders (about 1 1/2 lb. total) or one 1 1/2-lb. beef center-cut tenderloin roast, trimmed
2 - tablespoons cracked black pepper
1 1/2 - teaspoons kosher salt
2 - tablespoons vegetable oil
3 - tablespoons butter
1/4 - cup finely chopped shallots
1/3 - cup Cognac or other brandy
1 - cup heavy cream


DIRECTIONS
Preheat oven to 400 degrees F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.
In an extra-large ovengoing skillet heat oil over medium-high heat. Add meat; cook 8 minutes or until well browned on all sides. Transfer skillet to oven. Roast 8 to 10 minutes for medium-rare (135 degrees F).* Remove meat from skillet and cover loosely with foil. Drain off fat.


For pan sauce, in skillet melt butter over medium heat. Add shallots; cook 3 minutes, stirring to scrape up crusty brown bits. Remove skillet from heat. Carefully add Cognac. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by about half. Add cream. Return to boiling; reduce heat. Boil gently, uncovered, 3 to 5 minutes or until slightly thickened, stirring frequently. Slice meat and serve with pan sauce.


FROM THE TEST KITCHEN
ROSEMARY-ROASTED BEEF SHOULDER TENDERS
Prepare as directed, except reduce cracked pepper to 2 tsp. and add 2 Tbsp. snipped fresh rosemary to pepper mixture. Use dry red wine in place of the Cognac.

*
If using a center-cut tenderloin roast, increase roasting time to 35 minutes for medium-rare (135 degrees F).

NUTRITION FACTS (Pan-Roasted Beef Shoulder Tenders Au Poivre)


Per serving: 643 kcal , 48 g fat (24 g sat. fat , 6 g polyunsaturated fat , 13 g monounsaturated fat ), 188 mg chol. , 605 mg sodium , 5 g carb. , 1 g fiber , 3 g sugar , 37 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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