Feb 24 Thu 2011 00:38
食譜威靈頓牛柳

製作威靈頓牛柳看似易令人卻步，實情步驟並不複雜，只是需要花很多時間，但卻很易完成，還可提前一天準備，以此菜滿足你的賓客，並令人覺得實在美味超群。威靈頓牛柳有不同層次的質感和味道，融合牛柳的肉汁和鴨肝的濃香，加上味道豐富的蘑菇醬和香脆酥皮，於宴客用餐那天，只要將預先製作的牛柳放進烤箱焗三十分鐘便可上桌，好讓你有更多時間製作紅酒醬汁。我把威靈頓牛柳的菜譜分為兩期介紹，今期製作威靈頓牛柳及上碟的步驟，下期介紹班戟、蘑菇醬和紅酒醬汁製法。

威靈頓牛柳（一） / Beef Wellington（1）

材料（4至5人份量）	Ingredients（Serves 4-5）
牛柳（選取中間部分） 600克	600g beef fillet（use only the middle cut）
海鹽 1/2湯匙	1/2 tbsp Maldon salt
初榨橄欖油 3湯匙	3 tbsp extra virgin olive oil
Dijon芥末醬 1湯匙	1 tbsp Dijon mustard
鴨肝醬 400克	400g duck pate
蘑菇醬（見下期食譜） 2杯	2 cups duxelles（recipe next week）
班戟（見下期食譜） 6件	6 pieces pancakes（recipe next week）
現成酥皮 500克	500g ready-made puff pastry
麵粉少許	A little flour for dusting
大雞蛋2隻＋水1茶匙（略打勻）	2 large eggs+1 tsp water（lightly beaten）
紅酒醬汁（見下期食譜） 500毫升	500ml rich red wine sauce（recipe next week）
意式雜菜（見下期食譜）	Assorted vegetable ltalian style（recipe next week）
番茜碎少許	A little minced parsley

製法

1.燒熱煎鍋，用2湯匙橄欖油搽勻牛柳，以1/2湯匙海鹽調味。快速燒熱每邊牛柳以鎖緊肉汁，但並非煮熟，待涼。
Heat a heavy-bottomed skillet until very hot. Rub 2 tbsp olive oil onto the fillet steak, then season with 1/2 tbsp Maldon salt. Sear the beef very quickly on all sides to seal in the juice. Remove the steak to cool. You do not want to cook the meat at this stage.

2.焗爐加熱至攝氏220度（華氏425度或煤氣7度，對流烤箱200度）。將牛柳放在烤盤上，塗1湯匙橄欖油，焗15分鐘至五成熟，或20分鐘至七成熟。待涼備用。
Heat oven to 220℃（425℉/Gas Mark 7. Convection oven 200℃）. Sit the beef on a roasting tray, brush with 1 tbsp oilve oil and roast in the oven for 15 minutes for medium-rare, or 20 minutes for medium. Set aside to cool.

3.牛柳待涼後，用1湯匙Dijon芥末醬搽勻。
After the beef has cooled down, rub 1 tbsp Dijon mustard all over it.

4.除去鴨肝醬頂層和底層的脂肪，用刀背壓扁，然後塗在牛柳上。放進雪櫃1小時待定形。
Trim off the top and bottom layer of fat from the duck pate. Flatten it with the back of a knife and then smear all over the beef. Rest in the fridge for 1 hour to settle the pate.

5.桌面放兩層保鮮紙，將班戟放保鮮紙上，班戟面積應足以包裹整件牛柳。
Overlap two pieces of plastic film on the work surface. Lay the pancakes on the film. They should cover an area large enough to wrap up the fillet.

6.把蘑菇醬均勻地鋪在班戟上。牛柳放在中間。
Spread the duxelles（mushroom mixture）evenly over the pancakes. Place the beef fillet in the middle...

7.將班戟和蘑菇醬捲在牛柳上，切去多餘的班戟。
...roll the pancakes and duxelles over the beef; cut off excess pancake.

8.保鮮紙從外圍開始緊緊包裹，捲成筒狀。扭緊兩端以固定保鮮紙。將牛柳卷放進雪櫃冷藏最少1小時，才能固定形狀。
Keep a tight hold of the plastic film from the outside edge; neatly roll into a tight barrel shape. Twist the ends to secure the plastic film. Refrigerate the roll for at least an hour to make sure the beef log will hold its shape.

9.按包裝指示解凍酥皮，桌面灑麵粉及放酥皮。按酥皮尺寸，可能需要重?2塊酥皮並壓平。
Thaw puff pastry according to the package directions. Lightly flour your work surface. Depending on the size of your puff pastry sheets, you may have to overlap 2 sheets and press them together.

10.取出牛柳卷，拿走保鮮紙。牛柳卷放在酥皮中間，在牛柳的四周塗蛋漿。
Unwrap the beef roll and remove the plastic film. Place the rolled beef fillet in the middle of the pastry sheet, then brush the area surrounding the beef fillet with egg wash.

11.如包裹般將酥皮捲起牛柳卷，由較長那端開始，小心地拉起酥皮並?在牛柳卷上，兩端剛好有少許重?，如有需要可切去多餘酥皮。
Now fold the pastry over the beef, like wrapping a parcel. Starting with the long side, carefully lift and fold the pastry up over the beef roll so that they just overlap. Trim the ends of the pastry, if necessary.

12.在酥皮末端塗上蛋漿，將酥皮緊緊地封好牛柳卷。
Now fold the end flaps. Brush egg wash to seal and encase the beef completely.

13.將牛柳卷的接口向下，放在墊了烘焙紙的烤盤上。在牛柳卷的上端和四邊塗蛋漿，放進雪櫃冷藏15分鐘。（如果是提前預備這道菜，可以冷藏過夜。）
Transfer the beef, seam side down, to a baking sheet. Brush egg wash on the top and sides, then place in the freezer for 15 minutes to cool the pastry.（You can also leave the beef encased in the pastry overnight in the fridge if you are preparing the dish in advance.）

14.焗爐加熱至攝氏200度（華氏400度或煤氣7度，對流烤箱180度）。用削皮刀尖端畫長斜對角刻痕（非切開酥皮），此法可排走蒸氣。在酥皮灑少許海鹽。
Preheat the oven to 200℃（400℉ or Gas Mark 7. Convection oven 180℃）. Use the tip of a paring knife to score the top of the pastry with long diagonal lines.（Don't cut through the pastry）. This is to allow the steam to escape during cooking. Sprinkle some Maldon salt all over the pastry top.

15.再次塗上蛋漿，焗約30分鐘。
Brush the pastry top with egg wash again and bake for about 30 minutes.

16.用肉類探熱針測試溫度，應該約為攝氏110度；或將探熱針放在唇上，感到微暖，即代表達到五成熟。
Check the internal temperature with a meat thermometer──it should be around 110℉; or place the tip of the thermometer against the top of your lip, and if it feels just warm, then the steak is a perfect medium rare.

17.切開前待涼10分鐘，必須以厚切方式來切牛柳。撒上番茜碎，伴以紅酒醬汁和意式雜菜。
Rest for 10 minutes before slicing. You need to cut the beef into thick slices. Garnish with minced parsley, and serve with Red Wine Sauce and mixed vegetables.

小貼士Tips

牛柳/Beef fillet
一件肥瘦均勻的優質牛柳是相當重要。我在ifc商場的city'super購買美國GOP牌特級冰鮮牛里脊肉。
A good quality and well marbled beef fillet is essential. I used U.S. chilled prime beef tenderloin（GOP Brand）from city'super at ifc.

建議入貨點 / Where to shop

鴨肝醬/Duck pate
鴨肝醬在太古廣場Great超級市場有售。
Duck pate is from Great at Pacific Place.

酥皮/Puff pastry
酥皮在太古廣場Great超級市場有售。我用Waitrose牌。
Puff pastry is from Great at Pacific Place. I used Waitrose brand.

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