决战食谱
肋眼牛排配柴鱼露牛油玉米笋
参赛者Darren Wee
材料
宫崎肋眼牛排1片
小玉米笋80个(洗净)
无盐牛油750克
柴鱼露50毫升
百里香50克
饭味素适量
海盐和黑胡椒碎少许
西兰花菜苗2包
做法
- 在盛满水的大汤锅中加入2-3小匙盐,煮至90°C后加入玉米笋汆烫2-3分钟,捞出待用。
- 小火加热平底锅,加入1大匙无盐牛油,加热成褐色。
- 加入玉米笋香煎成淡褐色,放入对流烤箱内以50°C烘烤10分钟。
- 准备牛排:用盐和胡椒腌味宫崎肋眼牛排的两面,放置入味。
- 小火加热另一个平底锅,加热1大匙无盐牛油成褐色,加入百里香提味。
- 把牛排两面香煎1-2分钟成1分至3分熟。用少许盐和胡椒调味。
- 混合50毫升柴鱼路露、1小匙无盐牛油和30毫升清水。
- 取5-6小匙混合物,和玉米笋一起搅拌均匀,加入适量饭味素搅拌均匀。
- 把玉米笋切半,摆在盘中。
- 把牛排切成30克小块,放在玉米笋上。
- 撒上少许饭味素,缀以西兰花菜苗即可。
Miyazaki Ribeye with Tsuyu Butter Baby Corn
Ingredients
1 Miyazaki ribeye steak
80 thin baby corn (rinse)
750g unsalted butter
50ml Ninben Tsuyu No Moto (seasoning soy souce)
50g thyme
some furikake
some sea salt and ground black pepper
2 packets broccoli sprouts
Method
- Add 2-3 tsp salt into a big pot of water and set to boil till about 90°C. Blanch baby corn for 2-3 mins and set aside.
- Heat up a pan over low fire. Add in 1tbsp unsalted butter and brown it.
- Pan-fry baby corn till slight browning. Transfer into convention oven (or salamander) at 50°C for 10 mins.
- Prepare steak: Season Miyazaki ribeye steak with salt and pepper on both sides and let it sit.
- Heat up another pan over low fire and brown 1tbsp unsalted butter. Add in thyme for flavouring.
- Sear both side of Miyazaki ribeye steak for 1-2 mins to achieve a temperature that is slightly between rare and medium rare. Season with a pinch of salt and pepper.
- Mix 50ml of Tsuyu, 1tsp unsalted butter and 30ml of plain hot water evenly.
- Take 5-6 tsp mixture and mix well with toasted baby corn. Sprinkle in some furikake and mix around till the baby corn is evenly coated.
- Slice the baby corn into halves. Place onto ramekin.
- Slice the beef into 30g cubes. Place atop baby corn.
- Sprinkle on a pinch of furikake and garnish with broccoli sprout.
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