Chateaubriand e tsoa bohareng ba sethaleng 'me u ka bala ho eketsehileng ka khaola ena e monate ea nama mona. Ho na le maikutlo a mangata a fosahetseng a hore Chateaubriand ke khaola ea nama empa ha ho joalo, ke lebitso la recipe.
Ha o hlophisa lijo tsa French, Chateaubriand e atisa ho ba tafoleng ea tse peli 'me e tlisoa ka sauce ea veine ea khale.
K'honthinente ena ke phetolelo ea setso ea li ratang tsa reschorenteng 'me e tletse ka mokhoa o bonolo haholo, e cheselitsoe ho phethahala, ebe e tšesaane ho diagonal.
Etsa bonnete ba hore o etsa kapele ea shallot le veine ho tsamaea le nama ebe o sebeletsa litapole tsa chateau bakeng sa botšepehi. Ho etsa liphetoho, u ka sebeletsa Truffle Fries ho e-na le hoo.
Chateaubriand ke setlolo se phethehileng bakeng sa tafoleng ea Keresemese ea Fora.
Seo U tla se Hloka
- 1 lik'hilograma
- khomo ea nama ea likhomo (bohareng ba khaola)
- 2 tablespoons botoro
- 2 tablespoons oli ea mohloaare
- Letsoai ho latsoa
- Pepere e motšo ho latsoa
- 1 shallot (e hahiloeng hantle)
- 1/2 senoelo veine e khubelu (e omileng)
- 1/2 senoelo sa demi-glace
- 1 tablespoon botoro (e nolofalitsoeng)
- 1 tablespoon tarragon e ncha, kapa lipopo tse 2 tse omisitsoe
Kamoo U ka e Etsang
- Preheat koloi ho 375 F.
- E qhibilihisa botoro le oli ea mohloaare hammoho le skillet e khōlō e behiloeng ka bohareng-mocheso o phahameng ho fihlela motsoako o fetoha o nang le marulelo le ho phatloha. Nako khomo e nang le letsoai le pepere ho latsoa.
- Beha nama ka pan 'me u se ke ua e suthisetsa bonyane metsotso e 3. U sebelisa li- tong , sheba ka hloko lehlakoreng la eona 'me u le sootho ka metsotso e meraro. Pheta ts'ebetso e tšoanang ea browning holim'a libaka tsohle tse pepesoeng tsa nama.
- Beha letlapa ka mohaho o nang le poto e halikiloeng ka har'a ontong. Ho chesa nama ea likhomo Metsotso e 15 ea bohareng-e sa tloaelehang, metsotso e 20 ea bohareng, le metsotso e 23 bakeng sa seaplane-hantle. Fetisetsa kateaubriand ho platter e futhumetseng, e se e le tente e nang le sekoahelo se le seng sa foil, mme e lumelle hore e phomole, e sa fumanoe, ka metsotso e 15.
- Ha lehlabula le phomola, etsa sauce ea veine. Sauté ea khethiloeng shallots ho setseng ea lero la lero ho ea ho skillet ho fihlela e le bonolo ebile e fetoloha. Tšela veine ka skillet 'me u tlise masiana ho pheha, u tšollele libaka tsohle tse sootho ka tlaase ho pan.
- Tsoela pele ho belisa mongobo ho fihlela o fokotsa halofo. Eketsa li-half-glace ho sauce 'me u tsoele pele u belisa motsoako ho fihlela o fokola hanyenyane. Tlosa moriana ho tloha mocheso 'me u tsose ka tarragon' me u nolofatse botoro.
- Sebeletsa li-chateaubriand, li tšeloe ka li-diagonal, le sauce ea veine le litapole tsa chateau kapa li-fru.
Lintlha tse ling tsa Cooking Chateaubriand:
Haeba u se na li-half-glace, le hoja sena se ke ke sa tšoana le se seng, u ka fokotsa sekholo sa khomo ea boleng bo holimo e haelloa ke halofo mme e sebelisa joalo ka holimo.
Ho phomola ha Chateaubriand ke habohlokoa haholo ho bōpa sekhahla se phethahetseng. Ha u pheha nako ea ho phomola nama ho bolela ho lokolloa lero la metsi (e hlokahalang bakeng sa sauce) le likhoele ho phomola nama ebe qetellong li ja haholo.
Haeba u kile ua ipotsa hore na Chateaubriand ke mohope oa khomo kapa phepo, hlahloba se nepahetseng mona.
| Tataiso ea Lijo (ka nako e 'ngoe) | |
|---|---|
| Li-calories | 560 |
| Total Fat | 36 g |
| Fat Satated | 15 g |
| Fat Unsaturated | 17 g |
| Cholesterol | 166 mg |
| Sodium | 200 mg |
| Li-carbohydrate | 6 g |
| Fiber Fiber | 1 g |
| Liprotheine | 45 g |