A little au jus is all it needs after you roast it to perfection ... per Food Network, Bobby Flay does it with one simple, herby ingredient: thyme. A rich au jus, which simply means "with juice ...

Celebrity chef and restaurateur Bobby Flay may be best ... to the cut of meat he uses. Flay ups the game by foregoing the typical beef cut of chuck or rump roast for tenderloin, which he crusts ...

Bobby Flay stirs the maple syrup in towards the end of the cooking process, after the beef has simmered for a couple of hours and once the pot is removed from the heat. At the same time ...