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材料(四人份量)

  • 四份黑安格斯牛柳,約200克
  • 四份青蔥,去皮並切細
  • 150克野蘑菇或白蘑菇,切薄片
  • 兩大餐匙有鹽牛油
  • 兩蒜瓣、去皮,切成蓉
  • 兩大餐匙喼汁,用作調味
  • 兩茶匙英式芥末
  • 1/4杯白蘭地
  • 200毫升忌廉
  • 適量扁葉西芹—切碎

方法

  • 烹煮前,將牛扒放於室溫靜置1-2小時
  • 用粗鹽和新鮮研磨的胡椒調味。這些牛扒都很大,不用吝嗇調味料的份量!
  • 於厚底平底鑊上加上植物油,燒熱,直至冒煙。確保空氣流通,不然廚房會充滿油煙味!
  • 慢慢將牛扒放在鑊上,高溫煮3分鐘,直至表面呈金黃色。
  • 翻轉牛扒,將火調低。
  • 加入兩小塊牛油、三小株新鮮百里香及三蒜瓣
  • 用匙羹給牛扒抹牛油,約三分鐘。要謹記不要燒焦牛油!

  • 將牛肉放在烤架靜置最少5分鐘。靜置牛扒可以使肉質鬆軟,防止牛扒上碟時血水滲出。

靜置牛扒時,可準備醬汁

  • 於鑊裡加入少量植物油,加切蔥片,煮至軟身,加入蘑菇片,連同一大餐匙牛油及蒜蓉,炒一分鐘。加為喼汁,煮滾。

  • 加大火力,將鑊傾斜放,加入白蘭地,向右邊傾斜,貼近鑊邊,讓火力能燒熱平底鑊。調低火力,加入重乳脂和芥末,煮至微滾。

  • 將靜置的牛扒和醬汁放入鑊裡。你可以稍稍煮久一點,如你喜歡五成熟。
  • 加入半份西芹,拌勻。將牛扒放到溫暖的盤子,用調羹舀一點醬汁淋上牛扒,撒上剩餘的西芹。又或是將它們放到碟中央。

Ingredients for 4 pax

  • 4 x black Angus tenderloin steaks, approx 200 grams
  • 4 shallots, peeled and finely chopped
  • 150 grams of field or button mushrooms thinly sliced
  • 2 tablespoon salted butter
  • 2 garlic clove, peeled and minced
  • 2 tablespoons Worcestershire sauce, to taste
  • 2 teaspoon English mustard
  • 1/4 cup brandy
  • 200 ml double cream
  • Handful of flat-leaf parsley – chopped

Method

  • Rest the steaks on a plate at room temperature for 1 – 2 hours before cooking
  • Season well with course sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!
  • Add vegetable oil to a thick bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
  • Gently add the steaks and fry on a high heat for 3 minutes until a nice brown crust forms
  • Flip the steaks and turn down the heat
  • Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic
  • Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter!

  • Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later

While the steaks are resting prepare the sauce.

  • Add a little vegetable oil to the pan that you cooked your steaks in, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute.  Add the Worcestershire sauce and bring to boil.

  • Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and  allow it to set on fire from the gas ring. Turn down the heat and add the cream and the mustard, bring to a light boil.

  • Introduce the steaks and the juices from resting tray back into the pan.  You can cook a little longer at this point if you prefer you steak medium.
  • Add half of the chopped parsley to the pan and stir. Place the steaks onto to a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table