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葱汁西冷牛排的做法：
提前2天，做外壳。 将面包放入食品加工机的面包屑中，然后再次加入药草和闪击，直到切碎为止。 提示在芥末粉，奶酪和一些调味料，然后脉冲，直到所有的成分汇聚在一起。 提出和揉捏好，直到它是脆的糕点的纹理。 用你的双手抚平，然后躺在一块防水纸上。 用另一张纸覆盖，然后推出约1英镑硬币的厚度。 取出顶部的纸，然后将地壳修剪成比牛肉接头顶部略大的矩形。 要存储，放在托盘上，盖上保鲜膜，并保存在冰箱里，直到需要。
Up to 2 days ahead, make the crust. Blitz the bread into crumbs in a food processor, then add the herbs and blitz again until chopped as finely as possible. Tip in the mustard powder, cheese and some seasoning, then pulse until all the ingredients come together. Tip out and knead well, until it’s the texture of crumbly pastry. Flatten with your hands, then lay on a piece of greaseproof paper. Cover with another piece of paper, then roll out to about the thickness of a £1 coin. Remove the top piece of paper, then trim the crust to a rectangle that is just a bit larger than the top of the joint of beef. To store, place on a tray, cover with cling film and keep in the fridge until needed.