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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


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