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Receta Aikman's Black Buck Trail Drive Style
by Global Cookbook

Aikman's Black Buck Trail Drive Style
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Ingredientes

  • 8 x Black Buck medallions, (2 ounce. ea.)
  • 1/2 c. mushrooms, sliced
  • 1/4 c. tomatoes, diced
  • 1/2 c. red onion, julienne
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. cilantro, minced
  • 1/8 c. jalapeno, minced
  • 2 ounce extra virgin olive oil
  • 1/2 c. red wine
  • 1/2 c. white wine
  • 1/4 c. water
  • salt and pepper, to taste

Direcciones

  1. Sprinkle medallions with salt, pepper and garlic. Lb. Black Buck medallions with meat hammer till about 1/4" to 1/2" thick. Place saute/fry-pan on burner; put in extra virgin olive oil, get it warm. Place medallions in pan and sear one side; turn over and sear other side. Add in mushrooms, tomatoes, onion, garlic, jalapeno, and cilantro. Continue cooking till meat reaches desired doneness. Remove meat from pan; place on hot platter. Drain grease. Place pan with veggies back on burner. Glaze pan with white and red wine. Add in water. Add in salt, to taste. Prepare Roux; add in to pan to thicken juices to a medium consistency. Pour over the meat and serve.
  2. Serves 4 people.
  3. Roux: Mix to create a paste (roux):1/2 c. butter, melted3/4 c. flour