BEEF TENDERLOIN AU JUS
Choose a whole beef tenderloin. Trim away any fat. Turn small end under and secure with skewers or twine to make roast all the same thickness. Generously butter outside of roast. Place in 400 degree oven for about 45 minutes. Use a meat thermometer. This is best served rare.
AU JUS
Start with soup stock. When you remove the meat from the pan, de-glaze with the soup stock. Check for salt and pepper. Thicken with a small amount of cornstarch---about 1 t. for 1 cup of Au jus.
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