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Рецепты 2023

Готовим вместе

Готуємо разом Інтер

Готовим вместе Интер

Дромов

Андрей Дромов

Андрей Доманский

Доманский

Дромов Доманский

готовим Дромов Доманский

Андрій Доманський

Андрій Дромов

еда

рецепты

простые рецепты

готовим вместе

как готовить

food

готовим дома

готовим вкусно

кулинария

домашняя кухня

как приготовить

кухня

рецепт

вкусные рецепты

готовим вместе интер

готуємо разом інтер

свиная вырезка

свиная вырезка в сливочном соусе с грибами

готовим_вместе

готуємо_разом

дромов_доманский

00:00:01

So Andre Anatolyevich Dronov,

00:00:04

everything is clear to me with this dish. That is, you just

00:00:06

fry the pork tenderloin and then stew

00:00:09

it in a sauce with mushrooms. Yes, it seems to me that for

00:00:11

you it’s somehow, well, in general, it’s very simple to

00:00:12

complicate the process and add

00:00:15

more creativity of some kind unusual

00:00:18

movement if offhand Well, just like that,

00:00:21

let me advise you to follow the example of a

00:00:23

restaurant on the island of Lanzarote - this is one

00:00:25

of the Canary Islands, and there, in principle, they

00:00:27

also simply fry meat. But there they do not fry it

00:00:30

on a stove on a grill. But the

00:00:33

construction of the El Diablo restaurant is right on the volcano

00:00:37

which literally translates as the devil you

00:00:40

were there

00:00:42

I was there I was there on the meat skewer and on the

00:00:47

sofa So I personally came I say that

00:00:50

your restaurant is like some kind of well how are you doing a

00:00:55

door in the ground make a hole and

00:00:58

put stones under you Vulcan

00:01:01

and you no

00:01:04

tourists I say yes no Guys you know

00:01:07

how much gas costs in our country for example

00:01:09

how much they cost how much I told them he says

00:01:12

for free catch the volcano Or maybe

00:01:15

you’re wondering what’s in that hole there let’s

00:01:17

say a real real volcano they

00:01:21

lined the stones with a grate on top

00:01:23

and put a steak like this ribeye T-bone please and

00:01:27

cowboy minute skrp new york I’ll re-read

00:01:33

my friends aside there it was my

00:01:35

best company if I find myself in the

00:01:37

company of just a great day has passed It’s not in vain

00:01:39

Andrey I agree with you in vain Yes so

00:01:42

Hellfire and meat cooked with a hellish

00:01:45

magnet goes with a separate finger

00:01:46

attraction for tourists

00:01:50

kilometer-long queues that don’t run out, it’s hard to arrange

00:01:52

something like that Well, first of all, we didn’t

00:01:54

have a problem with volcanoes in Ukraine this

00:01:57

time Well, whatever one may say, we won’t find it, but

00:01:59

the thing is really cool; moreover, I

00:02:02

forgot to tell you that thanks to the simply

00:02:04

truly Devilish temperature,

00:02:07

the meat is cooked there in a matter of minutes minutes

00:02:09

this is true So friends, I’ll tell you what I

00:02:12

managed to do while Damansky

00:02:14

took us, at least in our dreams, to the Canary

00:02:18

Islands. I put a frying pan on the stove. Yes, I

00:02:20

poured vegetable oil into it, so

00:02:22

I added a bowl, flour, flour, added salt,

00:02:24

ground black pepper, I cleaned the pork

00:02:27

tenderloin and now I cut it into There

00:02:30

will be four of us medallions in order to

00:02:33

make a medallion out of pork or beef tenderloin,

00:02:35

you can cut these into small pieces,

00:02:39

turn them over and press them lightly,

00:02:41

make medals like this, medals like this, so

00:02:45

beautiful, so beautiful, like this

00:02:52

4 medallions like this,

00:02:56

the frying pan has warmed up perfectly,

00:02:58

now look, we bread the medallions in

00:03:01

flour with a mixture of Salt and pepper and

00:03:04

lay out

00:03:06

[music]

00:03:15

bread the rest of the

00:03:17

medallions in the same way and fry them golden

00:03:19

brown in a frying pan like this Damansky I’m already

00:03:23

finishing with the meat I have a request for you Kindly find them

00:03:25

on the table and give me

00:03:28

the champignons already Cut them and fry them and

00:03:32

how we will cut into cubes and or into

00:03:34

slices. But if they are large, then into slices;

00:03:36

if small, then into halves or

00:03:38

quarters. I can already say that

00:03:41

it’s time to turn the meat over to the other

00:03:44

side

00:03:49

[music]

00:03:57

so I took a plate. Please note, we

00:04:12

simply cannot do without them in the kitchen

00:04:18

these days because we don’t need it, then we

00:04:21

heat it up again, the towel is quite

00:04:24

strong and dense, but still be

00:04:26

careful

00:04:37

[music]

00:04:39

look at the frying pan, send the

00:04:42

butter and pass me the mushrooms,

00:04:46

excellent and

00:04:49

well done,

00:04:51

ready, everything is ready, fry the mushrooms until

00:04:56

golden

00:05:00

[music] the

00:05:01

mushrooms are well fried,

00:05:03

Davansky, please pass it to me

00:05:05

cream cheese And mustard please

00:05:09

don't forget some water Yes some mustard some water some water

00:05:16

dried garlic

00:05:18

Come on let's hurry up dried Hey

00:05:23

dried we're

00:05:24

screaming

00:05:27

keep it dried and rosemary and

00:05:32

super What you need

00:05:35

pour out some water

00:05:38

[music]

00:05:39

add cheese

00:05:42

[music]

00:05:53

salt

00:05:54

[music]

00:05:57

dried garlic

00:06:03

and there's

00:06:05

black pepper

00:06:10

well,

00:06:12

add rosemary

00:06:16

and And mix well

00:06:25

[music]

00:06:28

So now

00:06:29

we put the sauce pork medallions and just

00:06:35

like that the outline of

00:06:38

culinary Paradise appears

00:06:42

So now we lower the temperature

00:06:44

reduce and cover with a lid how long

00:06:47

we simmer simmer for about 9-10 minutes

00:06:58

[music]

00:07:14

guys quickly Write it down recipe and

00:07:17

remember Drobov and Damansky when you

00:07:20

enjoy this dish,

00:07:23

cut the meat into medallions, bread in a

00:07:26

mixture of flour, salt and black pepper, fry

00:07:29

in vegetable oil until golden brown

00:07:30

in butter, fry the chopped

00:07:33

mushrooms, add water, cream cheese, mustard,

00:07:35

salt, spices and mix,

00:07:38

add medallions simmer in sauce for 10

00:07:40

minutes, serve with your favorite side dish.

00:07:43

Bon appetit

Description:

Сегодня Андрей Дромов приготовит для вас необыкновенную свиную вырезку в сливочном соусе с грибами, а Андрей Доманский расскажет о ресторане, где мясо жарят просто на вулкане. РЕЦЕПТ: 400 г шампиньонов 130 г репчатого лука 50 г лука-порея 2 зубчика чеснока 250 мл сливок (20%) 100 мл молока 70 г сливочного масла 20 мл коньяка 2 веточки тимьяна Соль, сахар, черный перец, прованские травы – по вкусу Нарежьте мясо на медальоны, запанируйте в смеси муки, соли и черного перца. Обжарьте на растительном масле до румяной корочки. На сливочном масле обжарьте нарезанные грибы. Добавьте к ним воду, крем-сыр, горчицу, соль, специи и перемешайте. Положите медальоны в соус и тушите 10 минут. Подавайте с любимым гарниром. Приятного аппетита! --------------- Подписывайтесь на канал «Готовим вместе» в Youtube – https://www.youtube.com/channel/UC1HVFAwxnOe23gmlkpH6BpA Полезные ссылки ↓: «Готовим вместе» в Facebook – https://www.facebook.com/unsupportedbrowser Подписывайтесь на канал «Интера» в Youtube –https://www.youtube.com/user/InterTVua Официальная страница «Интера» в Facebook – https://www.facebook.com/unsupportedbrowser Сайт телеканала «Интер» – https://inter.ua/ru/

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