صلصة الصويا مع صلصة ديمي جلاس من شيف®

تجهيز

• 1
  Cooking For Base sauce, add 100 gm Chef demi- glace for 1 Ltr water, boil for a min.
• 2
  Heat butter in a pan and fry tenderloin steak with rosemary sticks.
• 3
  Add Olive oil in a pan and fry scallops for 5 mins.
• 4
  Garnish with fried asparagus.