Showing posts with label jus. Show all posts
Showing posts with label jus. Show all posts
Tuesday, April 8, 2014
Ah oh ah Beef Au Jus
I do not speak French. This is not something Im proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.I know its "oh" jus, and not "ahhh" jus, but thats how I grew up saying it, and I dont have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised youre getting a sauce, and my way sounds like you are happy about it.
This is the most minimalist method for doing a quick au jus for your prime rib of beef. In a restaurant that specializes in prime rib, they have the benefit of massive amounts of bones and scraps to make a reduced, rich jus without having to thicken it.
At home however, we need to cheat a little bit. You can do this without the flour step, but I think most people prefer this beefy dipping sauce to have a little body to it. Not thick like gravy, but just a little something to help it adhere to the meat. By the way, that thin film of beef fat floating on the surface is fully intentional, as you are about to hear. Enjoy!
Beef Au Jus Ingredients:
1/4 cup beef fat, plus pan drippings from a cooked prime rib or other roast beef
1 1/2 tablespoon white flour
2 cups rich beef broth
salt and fresh ground black pepper to taste
*makes about 1 1/2 cups depending on how much you reduce
Wednesday, March 12, 2014
Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus
Ive recently received several emails requesting stuffed and rolled meat recipes. Since Im still getting set up here at my moms (and recovering from that cheeseburger) I thought I would re-post this dish that ran way back in February.Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher.
Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first.
My next post will cover the Dijon pan sauce I served with this pork, and soon I’ll also demo the cauliflower mash that I used as the side dish. Enjoy!
Ingredients:
1 pork tenderloin (about 1 1/4 pound)
2 tsp salt
1 1/2 tsp black pepper
3 cloves garlic
2 sprigs fresh rosemary
1/2 bunch fresh Italian parsley
1 egg
1/3 cup bread crumbs
2 tbl olive oil
pinch of cayenne
4 tbl dried currants
Subscribe to:
Posts (Atom)
