【三餸一湯】煎牛扒配香草牛油
蘋果日報 2019/10/22 07:00
牛肉食譜蔬菜煎港式15-30分鐘
- 意大利蕃茜切碎。
- 混合好的牛油轉移到容器內冷藏。
- 牛扒吸去水分，以適量即磨黑椒和鹽調味。
- 大火把牛扒兩面煎好至五成熟程度。
- 將牛油溶化，與蒜蓉和蕃茜碎混合。
材料：
厚切牛扒1塊
牛油（固態，室溫）約50克
蒜頭1瓣
意大利蕃茜1棵
調味：
鹽少許
即磨黑椒粉少許
做法：
1. 意大利蕃茜切碎（只用葉），蒜頭壓成蓉。
2. 溶化牛油、蒜蓉和蕃茜碎混合。
3. 在一個小布丁容器底部鋪上保鮮紙。
4. 將混合好的牛油轉移到布丁容器內（或其他模具），放雪櫃冷藏。（TIPS: 牛油在這個情況不宜先溶化後凝固，會把脂肪和乳固體分開，凝固後變硬。）
5. 牛扒吸去水分，以適量即磨黑椒和鹽調味。
6. 熱鑊後熱油，大火把牛扒兩面煎好，每面約2分鐘可達至五成熟程度。
7. 牛扒取出放碟上，以錫紙蓋着約4分鐘。（TIPS: 牛扒煎完閒置，可避免血水滲出。）
8. 揭開錫紙，把牛油從模具取出，放在牛扒上。
Ingredients:
1 Thick Cut Steak
50g butter (Solid, Room Temperature)
1 Clove Garlic
1 Stalk Italian Parsley
Some Salt
Some Freshly Grated Black Pepper
Steps:
1. Chop Italian parsley (leaves only). Grate garlic.
2. Mix the soften butter, garlic and chopped parsley.
3. Wrap a plastic wrap at the bottom of a small pudding container.
4. Transfer the mixed butter into the pudding container (or other mold), put it in the refrigerator. (TIPS: Best not to let the butter melts and become solid again, the fat and solids non-fat will be separated, which will cause the butter to turn hard after solidification.)
5. Pat dry the steak. Season with freshly grated black pepper and salt.
6. Heat a pan with oil, pan-fry the steak over high heat for 2 minutes on each side, this should cooked the steak to medium.
7. Take out the steak and put on a plate, cover with aluminum foil for about 4 minutes. (TIPS: Letting the steak stand can help to avoid the watery blood from seeping out.)
8. Uncover the aluminum foil, remove butter from the mold and put over the steak.
厚切牛扒1塊
牛油（固態，室溫）約50克
蒜頭1瓣
意大利蕃茜1棵
調味：
鹽少許
即磨黑椒粉少許
做法：
1. 意大利蕃茜切碎（只用葉），蒜頭壓成蓉。
2. 溶化牛油、蒜蓉和蕃茜碎混合。
3. 在一個小布丁容器底部鋪上保鮮紙。
4. 將混合好的牛油轉移到布丁容器內（或其他模具），放雪櫃冷藏。（TIPS: 牛油在這個情況不宜先溶化後凝固，會把脂肪和乳固體分開，凝固後變硬。）
5. 牛扒吸去水分，以適量即磨黑椒和鹽調味。
6. 熱鑊後熱油，大火把牛扒兩面煎好，每面約2分鐘可達至五成熟程度。
7. 牛扒取出放碟上，以錫紙蓋着約4分鐘。（TIPS: 牛扒煎完閒置，可避免血水滲出。）
8. 揭開錫紙，把牛油從模具取出，放在牛扒上。
Ingredients:
1 Thick Cut Steak
50g butter (Solid, Room Temperature)
1 Clove Garlic
1 Stalk Italian Parsley
Some Salt
Some Freshly Grated Black Pepper
Steps:
1. Chop Italian parsley (leaves only). Grate garlic.
2. Mix the soften butter, garlic and chopped parsley.
3. Wrap a plastic wrap at the bottom of a small pudding container.
4. Transfer the mixed butter into the pudding container (or other mold), put it in the refrigerator. (TIPS: Best not to let the butter melts and become solid again, the fat and solids non-fat will be separated, which will cause the butter to turn hard after solidification.)
5. Pat dry the steak. Season with freshly grated black pepper and salt.
6. Heat a pan with oil, pan-fry the steak over high heat for 2 minutes on each side, this should cooked the steak to medium.
7. Take out the steak and put on a plate, cover with aluminum foil for about 4 minutes. (TIPS: Letting the steak stand can help to avoid the watery blood from seeping out.)
8. Uncover the aluminum foil, remove butter from the mold and put over the steak.