Fondue med Seared Steak
Gouda og Gruyere er amped med hvidvin, brandy og frisk revet muskatnød i denne oooy gooey fondue.
Kilde: Martha Stewart Living, februar 2015
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Forbered
Udbytte
Gouda og Gruyere er amped med hvidvin, brandy og frisk revet muskatnød i denne oooy gooey fondue.
Kilde: Martha Stewart Living, februar 2015
Forbered
Udbytte
Morgan
27.04.2023 @ 02:04
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Gouda and Gruyere are amped with white wine, brandy, and freshly grated nutmeg in this oooy gooey fondue. Source: Martha Stewart Living, February 2015 30 minutes 30 minutes Serves 4 to 6 Total time Prepare Yield ingredients 1 pound beef tenderloin, cut into 1 1/2-inch pieces Coarse salt and freshly ground pepper 1 tablespoon safflower oil 8 ounces young Gouda, skin trimmed, coarsely grated 8 ounces Gruyere, rind trimmed, coarsely grated 2 tablespoons cornstarch 1 garlic clove, halved 1 1/2 cups dry white wine, such as Sauvignon Blanc 1 tablespoon brandy Freshly grated nutmeg 1 apple, cored and sliced 1 small pear fennel, cored and sliced into wedges 1/2 cup cornichons 1/2 loaf rustic bread, cut into 1-inch cubes Directions 1. Season beef with salt and pepper. Heat a heavy skillet over medium-high heat. Swirl in oil. In batches, add beef in a single layer. Cook, turning occasionally, until browned on all sides, about 3 minutes for medium-rare. Transfer to a plate; tent with parchment-lined foil. 2. Toss cheeses with cornstarch in a bowl until coated. Rub bottom and sides of a medium pot with garlic; discard garlic. Add wine and brandy; bring to a simmer over medium-high heat. 3. Reduce heat to medium. Stir in cheese mixture in batches, waiting for cheese to melt before adding more. Cook, stirring, until melted and smooth, about 10 minutes. Season with nutmeg. 4. Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.”