当前位置:主页 > 菲力牛排做法大全 >
烤大块菲力牛排
本文翻译自国外网站，可能有不准确的地方，建议有条件的看一下英文原文介绍。
牛柳，也就是牛里脊，切成牛排状就是菲力牛排。今天要介绍的烤菲力牛排是外国人比较喜欢的做法。基本上就是把整条菲力烤出来吃。比较适合人多的情况下开party烤着吃，省得一片一片的煎着比较费劲。
如果是冷冻菲力牛排，在招待小伙伴的前两天就要把菲力牛排放在室温环境下解冻到室温。
在开始烤菲力牛排之前，我们首先要评估它的形状和大小，一块完整的里脊肉差不多2kg左右，它的形状不均匀，是一个不标准的锥形，锥形的那段比较细，不太适合烤，所以要准备进行切割。这样才能整体受热均匀。
本次示例取菲力牛排的中段，适合4-6个人吃。
如果要招待更多的朋友，建议把头部那一大段也包含进去。同时尾巴的比较细的那一段，折叠起来，用绳子扎成均匀的圆柱状
由于这么一段菲力牛排在烤的过程中容易变形，所以这中间的一段菲力也要用绳子捆扎好。这个时候你看到上面的调料实际上是案板上的剩余调料，我还没进行撒调料那一步呢。
在捆扎好的牛排上撒盐和胡椒，多撒一点不要紧。然后按摩均匀。选项：这里可以在菲力牛排上抹橄榄油，也可以不抹。
撒好盐之后放一天，让调料浸入菲力牛排。也算熟成一天吧。
放入烤箱，在107度的温度下烤2-3个小时，要熟一点的就多烤一会，自己根据情况来。烤好后在室温下放置10分钟，切除麻线。其实这个时候就已经可以吃了
将4汤勺黄油放入煎锅，等黄油颜色稍微改变后，加入半颗葱和4根百里香，不断翻炒至噼啪声逐渐消失。
将翻炒后混合葱和酱汁涂抹到烤好的菲力牛排表面，涂抹均匀
放入烤箱复烤，直到表面变成褐色，如果有牛排温度计的话，需要菲力牛排中心内部达到54度
取出烤好的菲力牛排，静放5分钟。和小伙伴们开切，开吃
1.
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
2.
When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
3.
To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
4.
To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
5.
Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.
微信洽谈
零售微信服务号：apbeef
批发客户经理微信：15317283786
淘宝店铺：
点这里或淘宝搜爱烹电话订购
订购电话：15317283786