烟熏胡椒牛排配仙粉黛酱

成分
4块8盎司的牛排
2汤匙油
2头烤蒜
3个葱头，切碎
2汤匙黄油
c.仙粉黛葡萄酒
1 .水
2 .棕色原浆
4汤匙新鲜黑胡椒

指令
把蒜头纵向切成两半。把一半放入一个浅的耐热平底锅中。加入黄油和足够的水，以覆盖大蒜大约1/3的位置。盖上锡箔纸，在350华氏度的烤箱中烤30 - 40分钟，直到变软。让酷。把大蒜挤出来，保留蒜皮。用盐给牛排调味。将碎辣椒和烤大蒜大量涂抹在牛排的两面。将牛排放入烤炉中熏制约1小时，或使用山胡桃木熏制至所需的熟度。在牛排冒烟的时候，加热2 Tbs准备酱汁。 oil in a small saucepan. Sauté shallots until translucent. Add roasted garlic hulls. Stir well. Add the wine and reduce the volume by half by gently simmering. Add the brown stock and reduce the volume by half by gently simmering. Skim any grease that rises to the surface. Remove from the heat, and strain sauce. Season sauce with salt if desired, and serve warm over the steaks.