Matured Beef Tenderloin with Truffle and Roasted Pumpkin
熟成牛里脊肉配烤南瓜
4 Servings
四人份量
110 Minutes
110 分鐘
Easy
簡單
INGREDIENTS
16 oz of Matured beef tenderloin 16 盎司熟成牛里脊肉
3.50 oz of Button mushrooms 3.50 盎司蘑菇
2 Shallots 2個青蔥
2 lbs of Pumpkin 2磅南瓜
1 oz of Black Truffle 1 盎司黑松露
2 cups of Heavy Crème Fraîche 2 杯鮮奶油
1 tbsp of Butter 1湯匙牛油
2 tbsp of White wine 2湯匙白葡萄酒
2 tbsp of Groundnut oil 2湯匙花生油
2 tbsp of Olive Oil 2湯匙橄欖油
Salt and ground pepper 鹽和胡椒粉
PREPARATION
Step 1
Preheat oven and to 350 °F (convection). Cut the pumpkin into quarters. Remove seeds with a spoon. Cut the quarters into fine slices. Arrange pumpkin slices on the tray and drizzle with olive oil. Season with salt and pepper. Bake pumpkin for 30 minutes
預熱焗爐至 350 °F（對流）。把南瓜切成四等分並去籽，再切成細片。把南瓜片置烤盤上，淋上橄欖油，用鹽和胡椒調味，烤30分鐘
Step 2
Peel and thinly slice shallots and button mushrooms. In a frying pan, sauté the shallots and mushrooms over a high heat with a tablespoon of butter, for 10 minutes, without browning them. Pour in white wine. Reduce the heat and leave to cook for a further 5 minutes. Add cream, mix and continue cooking for 10 more minutes
青蔥和香菇去皮切薄片。在煎鍋裡以一湯匙牛油高溫炒10分鐘，但不宜炒至變色。倒入白葡萄酒，收火再煮5分鐘。加入奶油，繼續煮 10 分鐘
Step 3
Remove pumpkin from oven. Pass the sauce through a strainer over a mixing bowl
從焗爐中取出南瓜。將醬汁過濾倒入攪拌碗
Step 4
Roughly chop the truffle with a knife and add to sauce. Mix. Keep the sauce warm in a small pan on a very gentle heat
將松露切碎，加入醬汁混合。將醬汁放在小平底鍋，用非常溫和的火加熱
Step 5
Preheat a pan on high heat, with a little groundnut oil. Cook the slices of matured beef tenderloin for 3 to 4 minutes on each side. Serve beef drizzled with truffle sauce and sprinkled with truffle pieces, accompanied by a few slices of pumpkin
大火預熱平底鍋，加入少許花生油。將熟成牛里脊片每邊煮 3 到 4 分鐘。上桌時淋上松露醬，撒上松露片，再配上幾片南瓜
Check out the places where you can find French beef in town!
選購你的法國牛肉！
👉 www.frenchbeef.hk/retail-shops
