Just like making a pan sauce, chefs creating a jus deglaze the pan, which means dumping in wine, stock, or another liquid to help loosen up those bits and squeeze the flavor out of them.

a little finely chopped curly parsley, to serve (stems reserved for pan jus) Pan jus. 15g cold butter, diced. 1 eschalot (French shallots), roughly chopped. 1 garlic clove, bruised. a few sprigs thyme ...

In a large, heavy-bottom, oven-proof pan, heat the oil over medium-high heat. Add the roast and brown well on all sides, using tongs to turn it as needed, 7 to 10 minutes total. Remove the meat ...