选合适的牛排   牛排干货知识   庖丁解牛   辨别假牛排   煎   烤   

当前位置:主页 > 菲力牛排做法大全 >

菲力牛排配甜菜根和辣根

预热烤箱到风扇160C /常规180C /煤气4.加热1汤匙的橄榄油在煎锅，加菲力牛排，快速炒所有边，直到很好的褐色。转移到一个浅防腐菜和季节，用盐和胡椒。 （不要洗锅，你可以再次使用。）烤35-45分钟，这取决于你喜欢你的肉类和接头的厚度。离开冷却。

同时，剥下青葱，留下根部完好，切成两半长。在煎锅中再加入1汤匙橄榄油，加入青葱，轻轻烹调10分钟，直至变软。撒上砂糖，再煮几分钟，然后从热量中取出，倒入一个大碗里。加入醋和剩余的3汤匙橄榄油，季节与盐和胡椒和离开冷静。

热植物油，约2.5厘米深，在宽泛的锅或锅。将甜菜根薄薄地切成薄片，放在厨房纸上的托盘上。用更多的厨房纸擦干他们。检查油是否足够热，通过小心地放入一片甜菜根 - 如果它立即上升到覆盖有气泡的表面，油就绪。分批搅拌甜菜根切片2-3分钟，直到它们卷曲和脆。在一个大的板上排好厨房用纸，排出冷却。

为了做敷料，把所有的成分混合在一个小碗里和季节来品尝。使用非常锋利，无锯齿的刀将冷菲力牛排切成薄片。把沙拉叶放在带有葱的碗里，舀好并撒在一个大盘子上。把菲力牛排片放在叶子的上面，在你走的时候在每个片上舀一点点。散布甜菜根薯片在菜上，并与烤箱炒的新土豆（见下文）。

Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don’t wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.

Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.

Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot – if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp. Drain well on a large plate lined with kitchen paper and leave to cool.

To make the dressing, mix all the ingredients in a small bowl and season to taste. Cut the cold beef into thin slices using a very sharp, unserrated knife. Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sautéed new potatoes (see below).