Sekoittuja Flat-Iron Steaks viinikastikkeella
Koska silitysraudat ovat hyvin marmoroituja, ei ole tarpeen lisätä öljyä pannulla. Kun ne kypsytetään keskipitkäksi, ne pysyvät tarjottavina ja mehukkaina. Sekoitettu sinappikastike on toinen herkullinen säestys.
Lähde: Everyday Food, marraskuu 2008
Kokonaisaika
prep
Tarjoilut
Adam
27.04.2023 @ 04:50
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Since the steaks are well marbled, it is not necessary to add oil to the pan. When cooked to medium, they remain tender and juicy. Mixed mustard sauce is another delicious accompaniment. Source: Everyday Food, November 2008 20 min 20 min 4 Total time prep Servings ingredients 4 small steaks (about 6 ounces and 1 inch thick) Coarse salt and ground pepper 1 cup red wine, such as Merlot or Cabernet Sauvignon 2 tablespoons cold butter, cut into pieces instructions 1. Heat a large cast-iron or other heavy-bottomed skillet over medium-high heat until hot. Season steaks with salt and pepper. Add to skillet; cook 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate and loosely cover with aluminum foil (reserve skillet). 2. Add wine to skillet; cook over medium-high heat, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Whisking constantly, drop in butter pieces, one at a time, waiting for each piece to be incorporated before adding the next. Season with salt and pepper. Serve steaks with sauce.