I-Chateaubriand ivela phakathi nendawo ye-tenderloin futhi ungafunda kabanzi ngalokhu kunqunywa okumnandi kwenyama lapha. Kunenkolelo enkulu yokuthi uChateaubriand uyinqamu yenkomo kodwa ayikho, igama le-recipe.
Uma uyala endaweni yokudlela yaseFrance, i-Chateaubriand ivame ukuba itafula lalababili futhi ifika nge-sauce ye-classic iwayini.
Le recipe yinguqulo yendabuko yezintandokazi zokudlela futhi izalelwe ngomlingo kakhulu, egosiwe ekupheleleni, bese isetshenziswe ku-diagonal.
Qinisekisa ukwenza i- shallot esheshayo ne-iwayini le-sauce ukuhamba nenyama bese ukhonza ngamazambane ama-chateau ukuze uthole ubuqiniso. Ukuze ufunde izinguquko, ungasebenzisa i- Truffle Fries kunalokho.
I-Chateaubriand iyiphunga eliphelele etafuleni likaFrance likaKhisimusi.
Okuzokwenza
- 1 ipondo
- I-tender tenderloin (isikhungo sokusika)
- 2 wezipuni ibhotela
- 2 wezipuni amafutha omnqumo
- Usawoti ukunambitha
- Pepper omnyama ukunambitha
- I-shallot (eqoshiwe)
- 1/2 indebe iwayini elibomvu (elomile)
- 1/2 indebe yama-glace
- 1 isipuni ibhotela (ithambeke)
- 1 isipuni se-tarragon esisha, noma amathisipuni amabili omisiwe
Indlela Yokwenza
- Hlangisa i-ovini ku-375 F.
- Hlanganisa i-bhotela namafutha omnqumo ndawonye nge-skillet enkulu ehlelwe phezu kokushisa okuphakathi kuya phezulu kuze kube yilapho ingxube iguqukile. Isizini yenkomo ngosawoti kanye nepelepele ukunambitha.
- Beka inyama epanini bese ungayithutheli nhlobo okungenani imizuzu engu-3. Ukusebenzisa i- tongs , shintsha ngokucophelela ithenda ngakwesokunene bese uwadaka imizuzu emithathu. Phinda inqubo efanayo ye-browning kuzo zonke izindawo ezivelele zenyama.
- Faka i-tenderloin emgodini wokugcoba ehhavini. Gubha inkabi imizuzu engu-15 ye-medium-rare, imizuzu engu-20 yesikhulumi, nemizuzu engu-23 emaphakathi nemithombo. Dlulisa i-chateaubriand esitsheni esivumayo esivuthayo, itende elincane kakhulu ngendwangu eyodwa ye-foil, bese uyivumela ukuba iphumule, ingafundwa, imizuzu engu-15.
- Ngenkathi i-tenderloin iphumula, yenza i-sauce yewayini. Songa ama-shallots aqoshiwe emajukeni asepenjini asele e-skillet kuze kube yilapho elula futhi eguquguqukayo. Thelela iwayini ibe yi-skillet bese uletha usuphu ku-ngamathumba, uhlasele zonke izinsimbi ezibomvu phansi kwepani.
- Qhubeka ubilisa umsila kuze kube yilapho kunciphisa isigamu. Engeza i-half-glace ku-sauce bese uqhubeka ubilisa ingxube kuze kube yilapho ithintwa kancane. Susa i-sauce kusukela ekushiseni bese ugxila ku-tarragon ne-bhotela elithambile.
- Khonza i-chateaubriand, lisikiwe ekudibaneni, nge-sauce yewayini namazambane ama-chateau noma ama-frigo e-truffle.
Amanothi engeziwe ku-Cooking Chateaubriand:
Uma ungenayo i-half-glace, nakuba lokhu kungeke kube kuhle, unganciphisa i-can yekhwalithi yekhwalithi ephezulu ifaka isigamu futhi isebenzise njengenhla.
Ukuphumula i-Chateaubriand kuyinhloko ekudaleni uhlaka oluphelele. Ngokupheka isikhathi sokuphumula inyama kusho ukuthi kukhishwa ama-juice (okudingekayo ukuze uthole i-sauce) kanye namafayili enyama aphumule ngaleyo ndlela ekugcineni adle kakhulu.
Uma wake wazibuza ukuthi i-Chateaubriand iyinqwaba yenkomo noma iresiphi, hlola ukuthi yikuphi okulungile lapha.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 560 |
| Inani lamafutha | 36 g |
| I-Fat egcwele | 15 g |
| I-Fat Unsaturated | 17 g |
| I-cholesterol | 166 mg |
| I-sodium | 200 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 45 g |