牛肉烤时,做酱汁。融化2汤匙。用中火在12英寸煎锅中的黄油。加入葱并煮,经常搅拌,直到它们变软并变成金黄色,8至10分钟。加入葡萄酒和迷迭香小树枝,用中火煮沸。煮沸,直到葡萄酒和葱减少至1/2杯,约3分钟。加入肉汤,继续煮沸,直到酱汁降低至1杯,约5分钟。将热量降低到低。取下迷迭香小树枝,搅拌切碎的迷迭香。切割剩余的2汤匙。 cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.
打开任何累积惟里脊搅拌ces into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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