Sirloin Steak
西冷牛排
4 Servings
四人份量
30 Minutes
30 分鐘
Advanced
高級
INGREDIENTS
2 thick slices of sirloin steak, 300 g each 2塊西冷牛排（每塊300克）
2 chopped shallots 2個紅蔥頭（切碎）
4 sprigs of rosemary 4小枝迷迭香
100 g of gingerbread 100克薑餅麵包
100 g of breadcrumbs 100克麵包屑
20 g of honey 20克蜜糖
2 eggs 2隻蛋
100 ml of white wine 100毫升白葡萄酒
500 ml of duck stock 500毫升鴨高湯
Raz el Hanout (or turmeric) 摩洛哥式香料粉Raz el Hanout（或薑黃）
100 g of butter 100克牛油
400 ml of oil 400毫升油
Salt and pepper 鹽和胡椒
PREPARATION
Step 1
Peel and chop the shallots, finely mix the oven-dried gingerbread, and mix it with the breadcrumbs, Beat the eggs into an omelet with a drizzle of oil, salt, and pepper.
將紅蔥頭去皮並切碎，將薑餅麵包與麵包屑混合均勻，將雞蛋打勻，加上少許油，鹽和胡椒粉。
Step 2
Cut the sirloin steaks into strips, dip them in the eggs and roll them in the breadcrumbs. 將西冷牛排切成條狀，將其浸入雞蛋中，然後將其滾動到麵包屑中。
Step 3
Heat a pan with the remaining oil, brown the rib-eye strips for 1 minute over high heat and cook for 2 to 3 minutes over medium heat. 用剩餘的油加熱平底鍋，用大火將牛扒條煮1分鐘直至變成棕色，並在中火下煮2至3分鐘。
Step 4
Meanwhile, heat a saucepan with honey and brown the shallots. 同時用蜂蜜將平底鍋加熱，然後將切碎的紅蔥頭煮成棕色
Step 5
Pour in the white wine. Add the duck stock, the cooking juice from the rib-eye strips and the Raz el Hanout.
倒入白葡萄酒。加入鴨高湯，牛排汁和Raz el Hanout香料粉。
Step 6
Add the butter little by little and whisking, Season with salt and pepper.
逐少添加牛油並攪拌，用鹽和胡椒粉調味。
Step 7
Serve the rib-eye strips, Breaded, and decorated with rosemary, the butter sauce and white rice.
將麵包屑撒上牛排並以迷迭香裝飾，配上牛油醬汁和白飯。
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
