牛肉烤,酱汁。熔化2汤匙。在12英寸的煎锅中的黄油在中热。加入青葱和厨师,经常搅拌,直到它们软化并转动金棕色,8至10分钟。加入葡萄酒和迷迭香枝,并在中高温下煮沸。煮沸直到葡萄酒和青葱的体积减少到1/2杯,约3分钟。加入肉汤并继续沸腾,直到酱汁减少到1杯,约5分钟。将热量降低到低温。取出迷迭香枝并搅拌切碎的迷迭香。削减剩下的2个TB。 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.
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