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1
1. Heat oven to 450u00b0F Pat tenderloins dry with paper towels. Combine oil, salt, pepper, garlic and sage in a small bowl; rub paste over tenderloins and set them in a shallow roasting pan. Roast until done to taste, about 20 minutes for medium (an instant-read thermometer inserted into the center of the loin will register 145u00b0 F). Transfer to cutting board and let stand while you prepare the sauce.
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2
2. Set pan over medium-high heat on stovetop. Add broth; cook and stir, scraping up brown bits from bottom of pan, until sauce has been reduced by half, about 10 minutes. Turn off heat; add butter and swirl pan to melt. Slice tenderloin and serve with sauce.
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Part 2.
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4
1. Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce.
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2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted.
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3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste.
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4. Do not allow sauce to boil. Pour sauce over broccoli.
