Taisuke Usui

Follow The White Rabbit

1420年烹饪书中世纪风胡椒汁鹿/牛里脊


250克鹿或牛肉里脊,切成2厘米厚段,用少许盐和黑胡椒碎搓揉

平底锅,中火,加一勺橄榄油,,加入肉,不要触动,3分钟后,翻面,再烤三分钟即可


胡椒汁


在平底锅中火热锅,加入两汤勺黄油, 一厘米厚的白土司面包去皮,切一厘米方丁,入锅慢煎至咖啡色焦脆,取出放入一个汤锅,加入一杯牛肉高汤,一汤勺磨碎的黑胡椒,一汤勺小麦醋/米醋/苹果酒醋(CIDER VINGER),中火煮至浓稠,加少许盐调味,


装盘


肉摆放盘上,一边放水煮芦笋三根,水荷包蛋一个,新鲜蔬菜,蔬菜上淋上少许橄榄油,醋和盐,大蒜叶末,将胡椒汁淋在肉上即可

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