Steak Au Poivre Soup Ep. скачать в хорошем качестве

Steak Au Poivre Soup Ep.

Steak Au Poivre Soup Ep.#174 Ingredients 3 Tbsp Whole Black Peppercorns 2lbs Ribeye Kosher Salt 1/2 Cup Plus 2 Tbsp Extra Virgin Olive Oil 4 Tbsp Unsalted Butter 2 Thyme Sprigs Plus 1 Tbsp 3 Large Shallots 2 Finely Chopped 1 Sliced Into Rings 3 Cloves Garlic Finely Chopped 1/4 Cup All Purpose Flour 1/4 Cup Brandy 5 Cups Low Sodium Beef Broth 1 1/2 lbs Waxed Baby Potatoes Quartered 1 Cup Heavy Cream 2 Tbsp Worcestershire Sauce Instructions Grind 6 Tbsp Peppercorns Or Crush With Motar & Pestle. Dry 2lbs Of Ribeye Steaks With Paper Towels Then Salt With Kosher Salt & Your Peppercorns Pressing Into Your Steak To Assure They Stick. In A Dutch Oven Over Medium High Heat Add 2 Tbsp Of Extra Virgin Olive Oil. Once Oils Hot Add Your Steak & Sear On One Side For 3 Minutes Till Get A Nice Sear Then Flip & Add 4 Tbsp Unsalted Butter & 2 Thyme Sprigs Continue To Cook Spooning Butter Over Steak Until Tops Are Crusted & Well Browned & An Instand Read Thermometer Inserted Into The Middle Of The Steak Read 135°F Then Tranfer Steak To A Cutting Board & Let Reast Until Ready To Use. Pour Fat From The Pan Into A Cup & Set Aside. Wipe Out Large Chunks Of Peppercorns & Return The Reserved Cooking Fat Over Medium Heat Once Fat Gets Hot Add 2 Shallots Finely Chopped & Cook Stirring Often Until Softened About 2 Minutes Then Add 3 Cloves Garlic Finely Chopped & 1 Tbsp Finely Chopped Thyme & Cook For 1 Minute. After A Minute Add In 1/4 Cup All Purpose Flour Whisk Till Combined & Constantly Stir While Cooking Until Flour Darkens Around 2 Minutes Then Wisk In 1/4 Cup Brandy Until Smooth Then Slowly Whisk In 5 Cups Low Sodium Beef Broth Then Add 1 1/2 lbs Waxed Baby Potatoes Quartered & Bring To A Simmer Cook Until Potatoes Are Tender & Soup Is Thickened About 15 Minutes. Once Potatoes Are Tender & Soup Is Thickened Reduce Heat To Low & Stir In 1 Cup Heavy Cream & 2 Tbsp Worcestershire SauceCook Stirring Until Warmed Through & Combined About 5 Minutes.