tapered end back on itself and tie it in place to get an even thickness along the whole length of the tenderloin Or cut off the tapered end and the fatter end and save them for another use (7); this will yield you a center-cut tenderloin roast, which is what you want for a perfect-presentation roast or for steaks (8) PAN SAUCES You may notice after cooking your steak in a skillet that you’re left with a brownish residue on the bottom of the pan Don’t scrub it out! You see, as meat cooks and shrinks, it exudes juices that are loaded with proteins As these juices evaporate, the proteins end up on the bottom of the pan, where they eventually stick and brown—exactly like the browned proteins on the surface of your steak The French, who seem to have a fancy-sounding word for everything, call this fond, as in fondation, or foundation, because it’s the flavor base that all good pan sauces are built on Here in America the technical term is tasty-brown-gunk-on-the-bottom-of-the-pan ... loaded with proteins As these juices evaporate, the proteins end up on the bottom of the pan, where they eventually stick and brown—exactly like the browned proteins on the surface of your steak The French,... fondation, or foundation, because it’s the flavor base that all good pan sauces are built on Here in America the technical term is tasty-brown-gunk-on -the- bottom-of -the- pan ...PAN SAUCES You may notice after cooking your steak in a skillet that you’re left with a brownish residue on the bottom of the pan Don’t scrub it out! You see, as meat cooks and shrinks, it exudes juices that are