Ingredients

Instructions

1. How to Peel Pearl Onions Without Blanching:
2. Place pearl onions in a bowl. Pour boiling water over onions. Let stand for 1 minute. Drain in a colander and rinse with cold water. Cut off the tiny root ends of the onions.
3. Peel off the thin outermost peel with a paring knife.
4. How to Make a Pan Sauce:
5. Sauteing is an excellent way to cook steaks. The high heat forms a savory crust on the outside of the meat, and the meat is able to cook quickly enough that it stays moist and juicy. An added advantage of sauteing steaks is that it gives you caramelized juices that can be deglazed with a variety of liquids and slightly thickened to make a quick pan sauce.
6. Pour out and discard the fat from the pan skillet in which you have cooked a steak. Pour about 1/2 cup liquid!Xsuch as stock or wine into the hot pan. Scrape the bottom of the pan with a wooden spoon to dissolve the caramelized juices. Reduce the wine until only a few tablespoons remain. Add beef or brown chicken stock and reduce again until the sauce is lightly syrupy. Swirl in butter until the sauce is thickened to a desired consistency. Spoon sauce over meat or pass in a sauce boat at the table.
7. How to Make Persillade:
8. Combine in a small bowl:
9. Garlic crushed to a paste
10. Finely chopped parsley
11. Little olive oil
12. ?h Optional-sometimes bread crumbs.
13. ?h Other herbs such as thyme, marjoram, and oregano can be added instead of the parsley.
14. Uses:
15. ?h Add to hot sauteed vegetables for 1 to 2 minutes before the end of cooking and toss to stir so that the persillade comes in contact with the heat of the pan and releases its flavor.
16. ?h Use persillade to coat the surface of roasts, especially rack of lamb, to create a crust.
17. ?h To flavor baked tomatoes or roasted potatoes.
18. How to Tie a Piece of Beef Tenderloin:
19. Trim a whole tenderloin of beef. Tuck head and tail under so that thickness is uniform. Tie with string.