🇫🇷 𝙁𝙧𝙚𝙣𝙘𝙝 𝙗𝙞𝙨𝙩𝙧𝙤 𝙛𝙧𝙞𝙚𝙙 𝙨𝙩𝙚𝙖𝙠 𝙬𝙞𝙩𝙝 𝙢𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝙘𝙧𝙚𝙖𝙢 𝙨𝙖𝙪𝙘𝙚
今次要處理呢塊勁厚嘅T bone😂於是用咗先焗後煎嘅方法～reverse sear method～成功保持中心粉紅色冇出血，但係表面脆脆😍背後就係一支溫度計！！一定要有佢先至整到呢個效果😆原理係放入焗爐低溫將牛扒焗至最後理想溫度減8度，然後再放入鑊中大火煎脆表面和提溫至理想溫度～配埋忌廉和蘑菇汁超好食💖🥩厚牛扒處理比較麻煩，但係肉質鮮嫩，非常Juicy😎
材料：
厚身牛扒
牛油 香草 海鹽 黑椒
做法:
- 牛扒兩面加上黑椒鹽和油，預熱焗爐140度，放入焗爐焗大約20-30分鐘，達致理想溫度-8度！期間可以隔一陣檢查溫度～
- 熱鍋下油，把焗好了的牛扒取出來，用大火每邊煎1至1.5分鐘，最後加入牛油和香草灑在表面！
- 牛扒休息10分鐘之後先至好切～咁樣可以鎖住更多肉汁！
向焗爐要達到肉中心溫度/煎完之後嘅溫度
Rare: 40度 49度
Medium rare: 46度 54度
Medium: 52度 60度 ⬅️我的！
Medium well: 57度 66度
🍄🟫忌廉蘑菇汁🍄🟫
材料:
蘑菇八粒，牛油2湯匙，蒜蓉1湯匙，麵粉1.5湯匙，雞湯150 ml，忌廉100ml，老抽1茶匙，法國芥辣醬1茶匙，鹽和黑椒少許
做法:
用牛油爆香蒜蓉！加入蘑菇片炒勻，再加入麵粉攪拌均勻，然後加入其他材料，細火煮10分鐘至醬汁濃厚即成！
Ingredients
– Thick-cut beef steak
– Butter, vanilla, salt, black pepper
Method
1. Season both sides of the steak with black pepper salt and oil. Preheat the oven to **140°C**. Bake in the oven for about **20–30 minutes** until the steak reaches your ideal internal temperature (about **-8°C**). During baking, you can check the temperature from time to time.
2. Heat a pan with oil. Take the steak out of the oven. Sear on **high heat** for **1 to 1.5 minutes per side**. Finish by adding butter and vanilla (sprinkle over the top).
3. Rest the steak for **10 minutes**, then slice and serve—this helps lock in more juices.
Oven-to-center temperature / temperature after searing
– **Rare:** 40°C / 49°C
– **Medium rare:** 46°C / 54°C
– **Medium:** 52°C / 60°C (➡️ mine!)
– **Medium well:** 57°C / 66°C
🍄🟫 Creamy Mushroom Sauce 🍄🟫
Ingredients
– 8 mushrooms
– 2 tbsp butter
– 1 tbsp minced garlic
– 1.5 tbsp flour
– 150 ml chicken stock
– 100 ml cream
– 1 tsp dark soy sauce
– 1 tsp French mustard (wholegrain/creamy style)
– A little salt and black pepper
Method
Sauté minced garlic in butter until fragrant. Add sliced mushrooms and stir-fry until evenly cooked. Add the flour and mix well. Then add the remaining ingredients. Simmer on low heat for **10 minutes** until the sauce thickens—ready to serve!
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