星期二, 2月 12, 2008

WT: 黑椒牛扒 (Beef Steak with black pepper)

明日就是情人節了, 我就已經在星期日慶祝了.  兩次慶祝, 我都煎牛扒, 因為真係好味又易整.  出面食一塊都要30$加元, 差不多350港元了, 但自己煮不旦好味好多, 而且價錢亦平很多

加拿大買牛扒要睇級數, 最普通是A級, 好一點是AA級, 餐廳吃最貴, 最頂級是AAA, 不過好難買到的, 我情人節那塊"安格斯"扒應該是AA級, 味道都好鮮美, 我都好滿意呀

吃牛扒不要心急去沾上汁料, 好多時, 餐廳為了掩飾牛扒不夠新鮮, 都會淋上味道濃烈的汁料.  所以你去大家x, 佢比你之前, 實淋到成塊扒都係汁,  雖然睇落好似好好味, 但這樣做簡直糟蹋了整塊牛扒

要品嚐牛扒的鮮味, 甚麼也不用, 煎後後, 切開一小件, 放入口仲, 去感受肉質, 肉汁和鮮味, 好的牛扒入口軟熟, 肉汁多, 牛味十足, 慢慢去品嚐去咀嚼, 去感受, 吃到一半先加汁, 再享受另一種味道, 這才是吃牛扒啊

正所謂: 牛扒新鮮夠多汁, 放入口中要食真

材料 Ingredients:
1-
新鮮西冷牛扒1大塊 (1 Sirloin steak)
2-
薯仔2-3, 去皮, 切成正方型 (potato, peeled and cut into small square)

醃料
Seasoning:
1-
鹽少許  (a bit of salt)                     
2-
黑胡椒少許 (a bit of black pepper)  
3-
糖少許 (a bit of sugar)

黃金薯仔用的:
4-
歐芹香草少許 (a bit of Parsley)
5-
牛油, 溶化了 (soft butter)

紅酒汁
Sauce:
1-
蒜蓉1湯匙 (1 tbsp garlic)
2-
牛油1湯匙 (1 tbsp butter)
3-
金寶濃縮雞湯1/5 (1/5 cup concentrated chicken broth)
4-
1/3 (1/3 cup of water) 
5-
紅酒1/4 (1/4 cup of red wine)
6-
鹽少許 (a bit of salt)
7-
中洋蔥1, 去衣, 切絲 (1 medium onion, peeled, sliced)
8-
生粉3湯匙 (3 tbsp of corn starch)

做法
Methods:
1-
牛扒在室內透一透氣30分鐘至1小時, 抹乾, 用刀背, 井字型平均兩面輕輕啄一下, 再用糖(醃料3)20分鐘
2-
薯仔用(醃料4, 5)兜勻, 放入已預熱的焗爐, 用華氏300度焗至金黃, 排碟
3-
煎之前, 用紙抹去乾淨牛扒兩面, 加入醃料1, 2兜勻
4-
快火落油燒熱平底鑊, 放入牛扒, 煎好一面至金黃再反另一面煎至金黃, 放上碟待2分鐘即成
5-
平底鑊燒熱, 先用牛油爆香蒜蓉, 加入洋蔥炒至軟身, 加入汁料3,4,5,8, 搞勻至杰身, 6調味即成, 用其他容器載著

1- Let the steak rests in room temperature for 30 mins or 1 hour.  Dry it with towel, Beat the surface once evenly.  Marinade the steak with sugar for 20 min.
2- Marinade the potato with parsley, butter.  Bake it in the oven with 300 Celsius until brown. Put it on the dish
3- Before cook the steak, clean the steak with towel and marinade it with salt and black pepper.
4- Heat the pan with oil in high heat.  Grill the steak until one side is brown.  Turn to other side and cook it until brown.  Put it on the dish for 2 min before serve.
5- Heat the pan in high heat.  Stir-fry the butter and garlic until brown.  Stir fry the onions until soft.  Add the sauce ingredient 3,4,5,8 and stir it until it turns thick.  Add salt to taste.  Put it into container.

3,4,5,8 and stir it until it turns thick.  Add salt to taste.  Put it into container.

貼士
:

1- 牛扒每面反多過兩次, 怕膿可以先煎至金黃, 離火, 用餘熱去煎
2- 牛扒以1cm厚度, 每面煎1分半鐘為6成熟, 所以煎時, 要按厚度去調節時間
3- 牛扒醃料(除了糖)要煎之前才可加入, 否則鹽會使肉質變硬

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