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Add the beef and brown all over, about 5 minutes total. Remove from the heat. Arrange the roast in the center of the pan and brush with half of the garlic butter.
Add the reserved marinade and the broth and boil, scraping up any browned bits in the skillet, until reduced to 2/3 cup, 5 minutes. Remove from the heat, swirl in the butter and season with salt and pepper. Stir in the chopped rosemary. Slice the pork 1/3 inch thick. Serve with the pan sauce and the Smoked-Onion Soubise. NOTES
Check out Ree Drummond's herb-roasted pork tenderloin that she calls "ridiculously simple" or the pork tenderloin sandwiches layered with garlic mayonnaise on ciabatta rolls.
Preheat the oven to 425 degrees. Cut the potatoes into 1-inch cubes. Chop the rosemary and garlic. Halve, peel, and cut the onion into wedges.
Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an entrecôte (in American English: a rib eye steak ) or a faux-filet (in English: a sirloin steak [ 1 ] ) the resulting dish is known as " entrecôte Café de Paris".
Served with onion rings, rye bread, compound butter (with herbs and garlic – beurre à la bourguignonne), and horseradish. Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce. [1] [2] [3] Compound butters can be made or bought.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.