紅葱頭紅酒汁煎肉眼扒
材料: Ingredients:
肉眼扒 1塊(260gm) Rib Eye 1pcs(260gm)
肉眼扒 1塊(260gm) Rib Eye 1pcs(260gm)
紅葱頭 1個 (50gm) Shallot 1pcs(50gm)
紅酒 120亳升 Red Wine 120ml
有色湯底 180亳升 Brown Stock 180ml
橄欖油 1茶匙 Olive Oil 1tsp
紅酒 120亳升 Red Wine 120ml
有色湯底 180亳升 Brown Stock 180ml
橄欖油 1茶匙 Olive Oil 1tsp
鹽 少量 Salt Little
胡椒粉 少量 Pepper Little
做法:(Steps)
1. 先用鹽和胡椒粉將牛扒調味。
(Season the Steak with Salt and Pepper.)
2. 將紅葱頭切片及用少許油炒兩分鐘,再加紅酒一起煮,直至分量減少至一湯匙後,再加入有色湯底、用慢火煮十分鐘,加入少許鹽和胡椒粉調味,備用。
(Slice the Shallot and saute in little Olive Oil for 2 minutes. Add Red Wine and reduce to almost 1 tbsp. Then add Brown Stock and cook slowly for 10 minutes while seasoning Salt and Pepper.)