Beef Wellington Recipe 威灵顿牛排食谱

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Beef Wellington Recipe 威灵顿牛排食谱
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Try to do this England's classic steak dish - Beef Wellington. Soft and tender beef with crisp buttery pastry for a delicious combination.


从没吃过这道食物
只是以前很爱逛美食blog
看到这食物的照片 好像很好吃
所以就试试做
原来真的很好吃!

威灵顿牛排是英国有名的菜肴,
主要是上好牛排煎上色后底层墊著鵝肝醬和蘑菇泥, 然後用派皮包裹著进烤箱.
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Ingredient and Portion
Beef Fillet / 菲力牛排 兩人份
Parma Ham 2-4 slices / 帕瑪火腿 2-4片
English Mustard / 英式芥末醬
Cap Mushrooms 150g / 磨菇 約150g
Sea Salt / 海盐
Black Pepper / 黑胡椒
Ready-made Puff Pastry / 派皮
2 Egg Yolks (beaten) / 蛋黃 2颗 (已打发)
Method
Mushroom Sauce 蘑菇泥酱
1. Chop the mushroom and put it into food processor with some salt and black pepper, mince it.
将磨菇切碎,加盐、黑胡椒,放入食物处理机拌碎;

2. Cook over a high hear for a while to cook out the moisture from mushrooms.(Or just drain the water with sifter.)
然後翻炒一下,把水分煮掉(我用筛把水份瀝干);


Beef Fillet 牛排
1. Marinate beef fillet with black pepper and sea salt.
牛排用黑胡椒和海盐醃一醃;

2. Heat the frying pan and add little oil to pan-fry the beef fillet.
用一点油,把牛排略煎;

3. Remove from heat and brush all over with the mustard, then cut into two.
把煎好的牛排涂上芥末醬, 对半切;

4. Place the ham on plastic wrapper, then top up with mushroom sauce and beef fillet.
依序鋪好,保鮮膜 > 火腿片 > 蘑菇泥 > 牛排;

5. Roll it tight.
卷起來,尽量卷紧一點....兩端像包糖果一樣也捆紧;

6. Put the fillet into fridge for 30mins to allow it to set and keep its shape
然後放入冰箱,冰30分钟,以便定型;

7. Wrap the fillet with puff pastry, brush the pastry with egg yolk.
包上派皮/酥皮, 塗上蛋黃液;

8. Chill the fillet for 10mins again.
放进冰箱,再等待10分钟;

9. Meanwhile, pre-heat the oven on 200ºC.
同时预热烤箱200度;

10. Take the fillet out from fridge and brush with egg yolk.
从冰箱取出,涂上满满蛋黃液;

11. Sprinkle some sea salt on the pastry and send it into bake tray.
在酥皮包好的牛排上刮几刀,再洒一点点海盐;

12. Bake for 20-25 mins, the beef should be medium or medium-well when you serve it.
烤20-25分钟, 烤出来是半分熟的牛排。




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