承接上兩期介紹的《威靈頓牛柳（上）》，今期續談班戟的製作，它能令外層的酥皮保持香脆；還有味道突出的Duxelles（蘑菇醬），以及配合牛肉的紅酒醬汁和意式雜菜。我選擇在蔬菜裏加點醋，能減輕威靈頓牛柳和紅酒醬汁的油膩感。享用牛柳時，最適合伴以一杯優質紅酒。蔬菜中的香醋能帶出紅酒的甜味，同時亦能提升牛肉的味道。

威靈頓牛柳（二）Beef Wellington（2）

班戟製法/For the Pancake

要讓煎鍋達到適當的溫度才能製成理想的班戟，起初所煎的兩塊班戟通常都不合用。

It takes a few pancakes to get the temperature of the panright. The first two pancakes are always not usable.

材料	Ingredients
麵粉 1杯	1 cup plain flour
鹽少許	A pinch of salt
奶 1杯	1 cup milk
水 1/2杯	1/2 cup water
大雞蛋 2隻	2 large eggs
融化牛油 2湯匙	2 tbsp melted butter
油適量	Extra oil for cooking the pancakes

製法

1.麵粉和鹽拌勻，打入雞蛋，攪拌至幼滑。
Mix salt with flour, then beat the eggs with the flour until smooth.

2.慢慢拌入1杯牛奶、1/2杯水和2湯匙融化牛油，拌勻至奶油般幼滑。用篩將粒塊隔走，把製成的粉漿蓋上，擱一旁至少2小時。（亦可以將所有材料放進攪拌機，拌勻至幼滑。）
Gradually mix in 1 cup milk, 1/2 cup water and 2 tbsp melted butter until the batter is smooth and the consistency of thin cream. Lumps can be removed by pouring throught a sieve. Cover the batter and let it rests for at least 2 hours. (You can mix all ingredients in a food processor until smooth batter is formed.)

3.燒紅20厘米闊煎鍋，調至中高火。燒熱後加1茶匙油。輕搪勻鑊面，確保令油平均分布鍋面，不要多餘的油。
Heat a 20cm frying pan over medium-high heat, and once it is hot, add 1 tsp oil.Wipe off excess oil and tilt the pan to an angle to check it is evenly coated with oil.

4.調至慢火，拿起煎鍋倒入3湯匙粉漿，快手搪勻，把粉漿鋪勻鍋面，過程只快約1分鐘。
Turn heat to low, then lift the pan off the heat as you pour 3 tbsp of the batter into the pan,quickly swirl around to cover the base. It should take only a minute or so to cook.

5.用抹刀從邊緣剷起小部分，看看班戟底是否呈少許金黃色。小心反轉班戟，煎至金黃色便可。
Lift the edge with a palette knife to check if the bottom of the pancake is of a light golden colour.Flip the pancake and cook the other side until golden.

6.將班戟放碟上，重複以上班戟製作步驟至用完剩餘的粉漿。如用16厘米闊煎鍋，每次只要2湯匙粉漿，按相同方法製作。（班戟可冷藏兩天，急凍則可以保存兩個月。）
Slide the pancake onto a plate, and repeat with the remaining batter. For 16cm frying pan, follow same cooking process using 2 tbsp batter. (Pancakes can be stored in fridge for up to 2 days or freeze for up to 2 months).

蘑菇醬製法/For the Duxelles

材料	Ingredients
大啡菇或蘑菇 500克	500g Portobello or button mushrooms
無鹽牛油 2湯匙	2 tbsp unsalted butter
橄欖油 2湯匙	2 tbsp olive oil
忌廉 2湯匙	2 tbsp cream
馬德拉酒 1湯匙	1 tbsp Madeira wine
海鹽 1 1/2茶匙	1 1/2 tsp Maldon salt
即磨黑胡椒粒少許	Dash of freshly ground black pepper

1.所有蘑菇切細粒，放攪拌機內輕打成碎，但別成蓉。
Cut the mushrooms into small pieces, then put into a food processor and pulse until chopped.

2.大煎鍋內放牛油及橄欖油，調至中火。加蘑菇碎及以海鹽調味，兜炒約10分鐘至收乾水分，所有蘑菇黏成一團。
Add the butter and the olive oil to a large saute pan and set over medium heat. Add the mushroom mixture, season with Maldon salt and saute for about 10 minutes stirring all the time until most of the liquid has evaporated. The mixture should stick together easily.

3.加入2湯匙忌廉、1湯匙馬德拉酒和少許即磨黑胡椒粒，徹底拌勻調味，再炒1至2分鐘以鎖緊味道。待涼備用。
Add 2 tbsp cream, 1 tbsp Medeira, and freshly ground black pepper. Stir well to combine the flavour into the mushroom mixture, and fry for another 1 or 2 minutes to tighten the taste. Set aside to cool.

意式雜菜 / Assorted Vegetables ltalian Style

1.削去蘆筍外層硬皮，但別削去頂部。切齊末端部分，然後切成1吋長段。在滾水灼熟後立即放進冰水中。
Peel the tough layer of outer skin of the asparagus, but do not peel the tips. Trim off the bottom part and cut into 1" length pieces. Blanch in hot water and dip immediately in ice water to stop cooking.

2.急凍洋薊心放進滾水中，煮數分鐘。瀝乾。
Put the frozen artichoke hearts in hot water and simmer for a few minutes. Drain.

3.在煎鍋裏放1湯匙橄欖油，炒香乾葱片和蒜蓉。
In a saute pan, add 1 tbsp olive oil and fry the sliced shallot and minced garlic until aromatic.

4.加入蘑菇，炒熟。
Add in the button mushrooms and fry until cooked.

5.放入洋薊心、蘆筍和車厘茄，以鹽和胡椒調味。
Add the artichokes, asparagus and cherry tomatoes. Season with salt and pepper.

6.拌勻2湯匙白醋和1/4杯初榨橄欖油，直至呈奶白色，再加入2湯匙龍蒿碎，並與醋汁倒入雜菜中，可瀝去雜菜的多餘醬汁。
Whip the 2 tbsp white wine vinegar with the 1/4 cup extra virgin olive oil until creamy in colour. Add the 2 tbsp minced tarragon. Then pour the vinaigrette sauce onto the mixed vegetables. You can drain the vegetables to get rid of excess dressing.

紅酒醬汁製法 / For the Red Wine Sauce

材料	Ingredients
牛肉汁 1杯（250毫升）	1 cup(250ml) veal gravy
馬德拉酒 1/2杯（125毫升）	1/2 cup(125ml)Madeira wine
紅酒 1/2（125毫升）	1/2 cup(125ml)red wine
軟化牛油 4湯匙+1湯匙（炒時用）	4 tbsp softened butter + 1tbsp for frying
大葱粒、洋葱粒、紅蘿蔔粒和芹菜粒 1杯	1 cup diced leek, onion carrot and celery
白松露油少許	A few drops of white truffle oil

1.把1湯匙牛油放入煎鍋煮融，加入1杯大葱粒、洋葱粒、紅蘿蔔粒和芹菜粒，兜炒至開始黏底。
Melt 1 tbsp of butter in a saucepan. Add the 1 cup diced leek, onion carrot and celery and keep frying until it starts to stick to the bottom of the pan.

2.倒入馬德拉酒和紅酒，以慢火烹調，直至醬汁減至一半。加牛肉汁，再次慢火烹調至醬汁剩餘約1杯。濾出醬汁。（醬汁可放進雪櫃冷藏過夜）。
Add the Madeira and red wine; bring to a simmer. Simmer gently until the liquid is reduced by half.Now add the veal gravy. Again bring to a gentle simmer until the liquid measures about 1 cup. Drain the sauce.(The sauce can be stored overnight in the refrigerator at this stage.)

3.如果是預先準備，第二天翻熱醬汁煮滾便可熄火，加入軟化牛油，拌勻醬汁。最後加數滴白松露油。
If pre-made,reheat the sauce the next day and bring it to a boil. Switch off heat. Add the softened butter and give it a good whip to blend into the sauce. Finally add a few drops of white truffle oil.

建議入貨點 / Where to shop

大啡菇或蘑菇在ifc商場的city' super有售。
Portobello or button mushrooms are available at city'super at ifc.

可以在港麗酒店的餅店購買牛肉汁，請於二十四小時前預訂。
You can purchase veal gravy from Conrad Hotel's cake shop; please give 24 hours' advance notice.

急凍洋薊心在ifc商場的city' super有售。
The frozen artichoke hearts are available at city'super at ifc.

梁許安璞梁許安璞（Annie Leong）於2005 年4 月開始撰寫這個專欄，隨後更出版了《安璞．滋味．知美》及《安璞．滋味．知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱，對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜，深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站，透過網站的討論區，與會員直接互動，交流各式各樣的題材、疑問和意見，也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅，就只等你開卷一讀！ annie.leong@singtaonewscorp.com

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材料	Ingredients
乾䓤頭（切片） 6粒	6 shallots, sliced
蒜頭（壓成蓉） 2瓣	2 cloves garlic, crushed and minced
啡蘑菇（切成4角） 200克	200g brown button mushrooms, quartered
蘆筍（切成1吋段） 4條	4 stalks asparagus, cut into 1"pieces
急凍洋薊心 150克	150g frozen artichoke hearts
車厘茄 10粒	10 cherry tomatoes
鹽和胡椒少許	Dash of salt and pepper
醋汁適量	A few of vinaigrette Sauce
龍蒿碎 2湯匙	2 tbsp minced tarragon
白酒醋 2湯匙	2 tbsp white wine vinegar
初榨橄欖油 1/4杯	1/4 cup extra virgin olive oil

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食譜 Annie Leong Look & Cook > 威靈頓牛柳

威靈頓牛柳（二）Beef Wellington（2）

製法

蘑菇醬製法/For the Duxelles

意式雜菜 / Assorted Vegetables ltalian Style

紅酒醬汁製法 / For the Red Wine Sauce

建議入貨點 / Where to shop

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