Recipes and Cooking Pan-Roasted Beef Shoulder Tenders Au Poivre 3.5 (11) 1 Review The cream sauce makes these pork chops deliciously rich. For an extra-flavorful spin, try the rosemary and wine variation. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 20 mins Roast Time: 8 mins Total Time: 58 mins Servings: 4 Jump to Nutrition Facts 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 tablespoon cracked black pepper 1 ½ teaspoon kosher salt 2 tablespoon vegetable oil 3 tablespoon butter ¼ cup finely chopped shallots ⅓ cup Cognac or other brandy 1 cup heavy cream Directions Preheat oven to 400°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°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. 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°F). Rate it Print Nutrition Facts (per serving) 643 Calories 48g Fat 5g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 643 % Daily Value * Total Fat 48g 62% Saturated Fat 24g 120% Cholesterol 188mg 63% Sodium 605mg 26% Total Carbohydrate 5g 2% Total Sugars 3g Protein 37g Vitamin C 1.2mg 6% Calcium 68mg 5% Iron 3.8mg 21% Potassium 691mg 15% Fatty acids, total trans 1g Folate, total 18.6mcg Vitamin B-12 6.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.