Pan-Roasted Beef Shoulder Tenders Au Poivre

The cream sauce makes these pork chops deliciously rich. For an extra-flavorful spin, try the rosemary and wine variation.

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3.5 by 8 people

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  • Makes: 4 servings
  • Serving Size: 5 oz. meat + about 1/3 cup sauce
  • Prep: 30 mins
  • Stand: 20 mins
  • Roast: 8 mins 400°F

Pan-Roasted Beef Shoulder Tenders Au Poivre

Directions

  1. Preheat oven to 400 degrees F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.
  2. 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.
  3. 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).

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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.

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