Tämä klassinen surffaus ja turve on helppo tehdä kotona. Lusikka kuumaa voita yli naudanliha on steakhouse temppu, joka auttaa sitä kokki tasaisesti ja parantaa sen makua.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This classic surf and turf is easy to make at home. Spooning hot butter over beef is a steakhouse trick that helps cook it evenly and enhances its flavor. Source: Daily Food, January/February 2010 25 min 20 min 2 Total time prep Servings Ingredients 1/2 pound small new potatoes, halved or quartered if large Coarse salt and ground pepper 1 tablespoon vegetable oil 2 filet mignon, sirloin, or flat-iron steaks (6 ounces each) 3 sprigs thyme 3 tablespoons unsalted butter 8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on 1/4 cup chopped fresh parsley Directions 1. Place potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt; bring to a boil over medium-high, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Remove potatoes and return pot to stove. 2. Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with paper towels and season with salt and pepper. When oil begins to smoke, add steaks to skillet. Cook until well browned on all sides, turning with tongs as needed, about 10 minutes total (reduce heat if necessary to prevent burning). Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter foams, tilt skillet lightly so that butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil. 3. Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to herbs; when foamy, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, add half of parsley, and toss. Transfer to plate. 4. Return skillet to medium heat and add boiled potatoes. Cook, stirring, until potatoes are heated through and beginning to break down, 1 minute. Add 1 tablespoon butter and remaining parsley and toss to coat. Season potatoes with salt and pepper. Serve steaks and shrimp with potatoes.”
Mitchell
26.04.2023 @ 21:38
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This classic surf and turf is easy to make at home. Spooning hot butter over beef is a steakhouse trick that helps cook it evenly and enhances its flavor. Source: Daily Food, January/February 2010 25 min 20 min 2 Total time prep Servings Ingredients 1/2 pound small new potatoes, halved or quartered if large Coarse salt and ground pepper 1 tablespoon vegetable oil 2 filet mignon, sirloin, or flat-iron steaks (6 ounces each) 3 sprigs thyme 3 tablespoons unsalted butter 8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on 1/4 cup chopped fresh parsley Directions 1. Place potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt; bring to a boil over medium-high, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Remove potatoes and return pot to stove. 2. Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with paper towels and season with salt and pepper. When oil begins to smoke, add steaks to skillet. Cook until well browned on all sides, turning with tongs as needed, about 10 minutes total (reduce heat if necessary to prevent burning). Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter foams, tilt skillet lightly so that butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil. 3. Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to herbs; when foamy, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, add half of parsley, and toss. Transfer to plate. 4. Return skillet to medium heat and add boiled potatoes. Cook, stirring, until potatoes are heated through and beginning to break down, 1 minute. Add 1 tablespoon butter and remaining parsley and toss to coat. Season potatoes with salt and pepper. Serve steaks and shrimp with potatoes.”