Meryenda
ni CookWhatHK0 na-save
California farm cold filet mignon: manipis na medium-rare na steak sa iceberg lettuce sa toasted sourdough crust na nilagyan ng ranch dressing.
I-toast ang manipis na ilalim ng sariwang sour dough baguette hanggang magkaroon ng crust. Ibuhos ng kaunti ang ranch dressing.
Toast the thin bottom portion of a fresh sourdough baguette until a nice crust forms. Once toasted, drizzle ranch dressing over it.
Gumawa ng ranch dressing sa bahay mula sa simula: 1/3 buttermilk, 1/3 mayo, 1/3 sour cream, kasama ang dill, chives, parsley, cilantro, bawang, onion powder at balsamic vinegar.
(Optional, for homemade dressing) If you prefer to make ranch dressing from scratch, combine 1/3 buttermilk, 1/3 mayonnaise, and 1/3 sour cream. Season this mixture with dill, chives, parsley, cilantro, garlic, onion powder, and balsamic vinegar.
I-slice ang malamig na filet mignon laban sa butil, 1/8 pulgada ang kapal, gamit ang isang hand deli slicer. O i-freeze ang karne upang maaari mo itong hiwain nang 1/8 pulgada ang nipis gamit ang isang kutsilyo sa kusina.
Prepare the cold filet mignon. Slice it thinly, about 1/8th inch thick, cutting across the grain. For best results, use a hand deli slicer. Alternatively, if you don't have a deli slicer, you can freeze the meat briefly to make it firm enough to slice 1/8th inch thin with a regular kitchen knife.
Ilagay ang hiniwa na filet mignon sa ibabaw ng iceberg lettuce sa tinapay, iwisik ang pinutol na sariwang parsley, ilang patak ng ranch dressing sa itaas. I-enjoy.
Arrange the thinly sliced filet mignon on top of the toasted bread, creating a bed of Iceberg lettuce underneath. Finish by sprinkling the snipped fresh parsley over the meat and adding a few more drops of ranch dressing on top. Serve immediately and enjoy this delightful dish.
