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A classic French tableside dish featuring tender steak scallopini in a rich, creamy mushroom and brandy sauce. This version shows how to use less expensive steak ends to create a gourmet meal.
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Trim and pound steak ends into thin scallopini. → Sear steaks quickly in a hot pan and remove. → Sauté shallots, mushrooms, and garlic in butter. → Deglaze with brandy (flambé), then add Worcestershire, mustard, stock, and cream. → Return steaks to sauce to finish and garnish with parsley.
Trim and pound steak ends into thin scallopini. → Sear steaks quickly in a hot pan and remove. → Sauté shallots, mushrooms, and garlic in butter. → Deglaze with brandy (flambé), then add Worcestershire, mustard, stock, and cream. → Return steaks to sauce to finish and garnish with parsley.
A classic French tableside dish featuring tender steak scallopini in a rich, creamy mushroom and brandy sauce. This version shows how to use less expensive steak ends to create a gourmet meal.
Prepare the meat by trimming off all fat and tough silver skin/nerves from the steak ends.
Place the meat between plastic wrap and use a meat mallet to pound them thin into scallopini shapes.
Season the meat on both sides with salt and pepper.
Heat a pan with olive oil and sear the steaks quickly on both sides until colored. Remove the steaks and set aside.
In the same pan, add butter and sauté the chopped shallots and sliced mushrooms. Season with salt and pepper.
Trimming the nerves and fat is essential when using steak ends to ensure the meat is tender.
Pounding the meat thin (scallopini) allows for very fast cooking and a tender texture.
When flambéing with brandy, ensure your ventilation is on and be cautious of the flame height.
If you don't have veal demiglace, a high-quality beef stock is a suitable home substitute.
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