Beef Wellington威靈頓牛排---戈登拉姆齊的經(jīng)典之作

Serves 2（供2人）

Ingredients材料

• 400g beef fillet 牛柳

• 400g flat mushrooms蘑菇

• 4 slices Parma ham 巴馬火腿

• English mustard for brushing meat刷肉用的英式芥末

• 200g puff pastry千層酥皮

• 2 egg yolks蛋黃

• Approx 8 Charlotte/New potatoes大約8個(gè)小土豆/新土豆

• 1 clove garlic, crushed 1瓣大蒜，壓碎

• 1 sprig thyme 1小束百里香

• 2 large baby gem lettuce 2個(gè)大的迷你寶石生菜

• Salt and pepper 鹽和胡椒

• Olive oil 橄欖油

• Mustard vinaigrette, optional芥末油醋汁可選

Method制作方法

1. Preheat the oven to 200C烤箱預熱到200°C

2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.

橄欖油入鍋加熱，快速煎,直到調過(guò)味的牛柳上色。取出并使其冷卻。這樣做能鎖住牛肉的肉汁，你不能再 這個(gè)階段把肉完全煎熟。

3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

將大致剁碎的蘑菇放入食品加工機攪拌成泥。刮出放入鍋內加熱，使多余的水分蒸發(fā)。充分干燥至混合物應該很容易粘在一起，刮出放涼。

4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.

鋪開(kāi)一個(gè)大的長(cháng)食品薄膜，鋪上四片帕爾馬火腿,每一個(gè)稍有重疊。用鍋鏟把蘑菇蓉均勻的抹在帕爾馬火腿上。

5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

再把煎好的牛柳放在抹好蘑菇蓉的火腿邊緣上，巧妙地把帕爾馬火腿,蘑菇牛肉成緊桶的形狀。扭轉兩頭的保鮮膜卷扎起。冷藏10 -15分鐘,這能使牛排有助于保持形狀。

6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

搟開(kāi)千層酥皮成薄片用于包裹住牛柳。打開(kāi)包裹住牛肉的保鮮膜。在千層酥皮上刷上雞蛋液再放上牛柳卷起來(lái)，切除多余的底面折疊整齊。翻轉過(guò)來(lái)，刷上雞蛋液在底部接口處。再次冷藏，大約5分鐘。再一次刷上雞蛋液以200°C烤35-40分鐘?？竞煤蠓胖?-10分鐘切片。

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

用鹽水把都煮熟。把它們去皮切成等份，放在橄欖油和黃油炒大蒜和百里香,直到上色，調味。上桌前去除橄欖油和百里香。

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.

將寶石生菜葉子掰開(kāi)（留下小的葉子做沙拉），迅速加入橄欖油，鹽，胡椒，以免生菜枯萎。
9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

將切好威靈頓牛排旁邊配上炒土豆和生菜沙拉。附上經(jīng)典的芥末油醋汁。即成。