misandao.net 威灵顿牛排

西式美食 → 正餐

威灵顿牛排

（Beef Wellington）

这道经典华丽的牛排是英国有名的菜肴，俗称“酥皮焗牛排”。上好的菲力牛排，大火煎上色。包上一层有鹅肝酱的蘑菇泥(Duxelles)，再包一层火腿后，用酥皮包裹并刷匀蛋黄液，入烤箱焗熟。

焗好的牛排口感浓郁，松脆金黄的酥皮，隔着深褐色的火腿蘑菇层，包裹着粉红色的鲜嫩多汁的牛排，色彩靓丽，味道极其浓郁好吃！配菜要选用比较清新的蔬菜，如芦笋，四季豆，胡萝卜，土豆，绿叶色拉等等。如果再配一杯红酒，豪华享受的感觉尽在不言中！

准备时间：        50分钟
烘烤时间：        30分钟
量：                  4-5人

材料：
菲力牛排 (beef tenderloin) 760g，修去多余脂肪，并把外形修得圆润一些，用棉绳扎好
芥末酱 (English mustard) 4大匙 (tbsp)，普通的芥末酱也可以，但不要用法式的Dijon Mustard
生火腿片 (prosciutto) 6条
酥皮 (puff pastry sheet) 1张 (25cm x 25cm)，冰箱冷藏，用时才取出
盐 (salt) 1/2小匙 (tsp)
黑胡椒粉 (black pepper) 少许
面粉 (flour) 少许
橄榄油 (olive oil) 1小匙 (tsp)
蛋黄 (egg yolk) 2个，打散

陷料：
牛油 (butter) 1小匙 (tsp)
洋葱 (onion) 小半个
褐蘑菇 (Portobello mushroom) 4个约250g，蘑菇切条后加盐，用食品搅拌器 (food processor) 打成泥
白兰地 (brandy) 1小匙 (tsp)
鹅肝酱 (foie gras pate) 120g，选项，可用Liver paste代替

做法：

1) 锅里加牛油融化，下洋葱丁中火炒软。加蘑菇碎和白兰地酒，翻炒8-9分钟至汁水收干。稍凉后，加鹅肝酱拌匀（图A），放盘子里待凉；

2) 牛排表面撒盐和黑胡椒，入热油锅，高火每面各煎1分钟上色（图B），出锅后放凉，去掉棉绳，表面均匀刷一层芥末酱（图C）；

3) 保鲜膜平摊，上面铺火腿片，火腿片之间要重合 (图D) 。用抹刀把陷料抹平（图E），把牛排放中间（图F），隔保鲜膜把牛排卷紧 (图G) ，冰箱冷藏15分钟，使牛排定形；

4) 酥皮摊开，上面撒点干面粉，四周刷蛋黄液 (图H) ，放上去掉保鲜膜的牛排, 用酥皮把牛排包好（图I），封口朝下，放在垫有烤盘纸 (parchment paper) 的烤盘上；

5) 酥皮表面刷一层蛋黄液，可加一些边角料做的点缀 (图J) ，冰箱冷藏15分钟；

6) 牛排入烤箱，400F烤30分钟，至酥皮表面金黄酥脆 (图K) 。静置10-15分钟再切开食用。烤好的牛排为Medium rare，肉的断面呈粉红色，吃时可搭配馬嗲嗱紅酒汁 (Madeira or red wine sauce) 。

这是后来一次烤，刷好蛋液后，用刀在酥皮上划好纹路，再烤的。外观要好看一些。

贴士：

a) 煎牛排，要在锅热后放油，油热后再放牛排。牛排入锅后，不要立即翻动，以防粘底；

b) 烤牛排的时间要根据牛排的大小和厚度而定。一般说来，每磅牛排在400F烤箱里烤20分钟，可以达到Medium rare。测试牛排是否烤熟，可用一温度计，插入肉厚部位，如果内部温度达到120~125F就是rare，130~135F就是Medium rare，140~145F就是Medium，150~155F是Medium to well-done, 160F以上是well-done。牛排烤好后要静置10-15分钟后再切。这样汁水能充分被肉吸收，使牛排口感更嫩。静置其间，牛排内部还会升温10-15F左右；

c) 褐蘑菇也可以用普通的白蘑菇代替，但色彩上不如用褐蘑菇来得靓丽。

应朋友的要求，把这个菜谱也译成英语，

If you are looking for a dinner-party main course to impress your family and friends, Beef Wellington is near the top of the list. It delivers luxurious flavor and incredible presentation that all your guests will appreciate.

Pastry is rich and golden brown, beef tenderloin is tender and pink in the centre, while the dark savory mushroom duxelle layered in the middle provides a delightful color contrast and appealing flavor to the meal!

Since Beef Wellington has a very rich taste, choice of side dishes includes fresh green leaf salad, asparagus, green beans, carrots, potatoes, etc.

Preparation:      50 minutes
Baking:             30 minutes
Yields:              4-5 portions

INGREDIENTS:
Beef tenderloin              760g, trim off excess fat, tie with string at intervals along the beef
English mustard            4 tbsp, can use normal mustard to substitute, but do NOT use Dijon
Prosciutto                     6 slices
Puff pastry                   1 sheet (25 cm x 25cm), keep in the refrigerator till ready to use
Salt                             1/2 tsp
Black pepper                tt.
Flour                            tt.
Olive oil                        1 tsp
Egg wash                     2 egg yolks, beaten

MUSHROOM DUXELLE:
Butter                           1 tsp
Onion                           half, diced finely
Portobello mushroom    250g, slice and put into a food processor with some salt and pulse to a rough paste
Brandy                          1 tsp
Foie gras pate               120g, optional, can substitute with liver paste

DIRECTIONS:

1) Mushroom Duxelle: Sauté onions in butter till soft, do not brown. Add the mushroom paste and brandy, continue to cook over high heat for about 8-9 minutes, toss frequently till the liquid is mostly reduced. Cool slightly and mix well with foil gras pate (Step A);

2) Sear the tenderloin: Heat a frying pan and olive oil. Season the tenderloin with salt and pepper, and sear in the hot pan for 1 minute on each side (Step B). Remove tenderloin from the pan, cool in a refrigerator and remove string. Brush all over with mustard (Step C);

3) Wrap w/ ham & duxelle: Lay a sheet of plastic wrap on a flat surface, and arrange the prosciutto slices on it, in slightly overlapping rows (Step D). Use a spatula to spread the duxelle evenly over the ham (Step E). Place the seared tenderloin in the middle (Step F). Tightly hold the edge of the plastic wrap, and neatly roll the ham and mushroom around the tenderloin to form a tight barrel shape (Step G). Chill in refrigerator for 15 minutes to allow the tenderloin to set and keep its shape;

4) Wrap w/ puff pastry: Lay the puff pastry sheet on parchment paper, lightly dust with flour, and brush the surrounding pastry with egg yolk (Step H). Remove the plastic wrap from the tenderloin, and lay in the centre. Fold the ends over, and then wrap the pastry around the tenderloin (Step I). Turn over, so the seam is underneath, and place on a baking pan with parchment paper;

5) Egg wash pastry: Decorate with excess pastry by cutting leafs or other designs. Brush all over the pastry with egg yolk, and chill for about 15 minutes. (Step J);

6) Bake: Preheat the oven to 400F, and bake for 30 minutes till the pastry turning golden brown (Step K). Allow to rest for 10-15 minutes before slicing, the tenderloin should be medium rare. Serve with Madeira or red wine sauce.

TIPS:

a). Add olive oil to a hot pan, sear the fillet when oil is hot, do not flip the fillet frequently to avoid sticking to the pan;

b). Baking time depends on weight and thickness of beef. Usually bake 20 minutes per pound in 400F oven to reach medium rare. Cook the tenderloin to an internal temperature of 120-125F for rare, 130-135F for medium-rare, 140-145F for medium, 150-155F for medium to well-done, 160F and above for well-done. After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute;

c) Portobello mushroom can be substituted with button mushroom, but the color contrast works better with Portobello mushroom.