شرائح اللحم المشوي مع صلصة الكريمة
يستخدم Vermouth لإخماد المقلاة التي يتم طهي شرائح اللحم بها ، ثم يتم تخصيبها مع الكريمة لصنع صلصة طعم الإدمان. ملعقة من خردل ديجون يضيف ركلة خفية.
المصدر: مدرسة الطبخ مارثا ستيوارت ، الحلقة 113
حصص
يستخدم Vermouth لإخماد المقلاة التي يتم طهي شرائح اللحم بها ، ثم يتم تخصيبها مع الكريمة لصنع صلصة طعم الإدمان. ملعقة من خردل ديجون يضيف ركلة خفية.
المصدر: مدرسة الطبخ مارثا ستيوارت ، الحلقة 113
حصص
Zachary
27.04.2023 @ 16:29
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Vermouth is used to deglaze the pan in which meat slices are cooked, then enriched with cream to make an addictive sauce. A tablespoon of Dijon mustard adds a subtle kick. Source: Martha Stewart Cooking School, Episode 113, 2 servings. Ingredients: Meat slices – 2 boneless beef slices, each 8 to 10 ounces and 1 inch thick, at room temperature, Kosher salt and freshly ground black pepper, 2 tablespoons unsalted butter. Sauce – 1/4 cup vermouth or dry white wine, 1/4 cup heavy cream, 1 teaspoon Dijon mustard. Directions: 1. Meat slices: Heat a 10-inch cast-iron skillet over medium-high heat until very hot but not smoking, about 2 minutes. Pat the meat slices dry with paper towels. Season the meat slices on both sides with salt and pepper. Add half the butter to the skillet and immediately set a meat slice directly on top. Repeat with the remaining butter and meat slice. Without moving the meat slices, cook until they release easily from the skillet and a golden-brown crust forms, about 4 minutes. Using tongs, flip the meat slices and continue cooking until an instant-read thermometer registers 115 to 120 degrees F for rare, 125 degrees F for medium-rare, or 135 to 140 degrees F for medium. Transfer the meat slices to a warm plate to rest. 2. Sauce: Remove the skillet from the heat and carefully pour in the vermouth (it will sizzle). Return the skillet to the heat. Scrape any browned bits with a wooden spoon and cook until the liquid is almost completely reduced, about 45 seconds. Add the cream and any juices collected from the meat slices. Whisk to combine. Stir in the mustard. Cook for 15 seconds. Cook the mixture until the sauce coats the back of a spoon, about 10 seconds. Season with salt and pepper. 3. Place the meat slices on dinner plates and spoon the sauce over them, dividing it evenly, before serving.