It should be obvious we don't cook steak often. Or beef of any kind for that matter. However, every once in a great while I'll stumble upon an irresistible sounding recipe, and if it seems like we've got a cheap week or a short list ahead of us, we might just splurge. Which is exactly what we did here. The 'dressing' is very similar to a Burgundy steak salad we've made in the past, except that one added in some red wine. Which might be a good idea if you want more than this recipe produces. After the steak had rested, we also added back the juices that had gathered in the foil to the sauce. No point in letting all that flavor go down the drain...
Oct. 1, 2021, 11:26 a.m.
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Для доступу до цієї функції необхідно увійти в свій обліковий запис. Будь ласка, авторизуйтесь або зареєструйтесь, якщо у вас ще немає акаунту.
Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.
Створіть новий пароль.
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