趣味食譜｜香草牛油煎牛扒【615期】

更新時間：04:00 2022-03-17 HKT
發佈時間：04:00 2022-03-17 HKT

香草牛油煎牛扒（2人份）
牛的肉眼部分脂肪較多，肉質鬆軟。喜歡肉香的，可選西冷，但留意烹調過熟會影響口感。

材料	Ingredients
牛扒 2件	Beef steak 2 pcs
牛油 50克	Butter 50g
百里香 1棵	Thyme 1 pc
迷迭香 1棵	Rosemary 1 pc
番茜 1棵	Parsley 1 pc
黑胡椒適量	Black pepper some
鹽適量	Salt some
蜜糖豆 5片	Sugar snap peas 5 pcs
甘筍半個	Carrot 1/2 pc

做法 Method

Step 1: 將百里香、迷迭香及番茜剪碎。 Cut the thyme, rosemary and parsley into pieces.

Step 2: 蜜糖豆洗淨，甘筍切條。 Rinse the sugar snap peas and cut the carrot into strips.

Step 3: 一半牛油放軟，與三分之二香草碎混合。 Soften half of the butter and mix with 2/3 parts of chopped herbs.

Step 4: 香草牛油放入小器皿，置雪櫃冷藏。 Add the herb butter in a small container and keep it in the refrigerator.

Step 5: 牛扒以廚房紙抹乾，以餘下香草碎醃五分鐘。 Pat dry the steak with kitchen paper and marinate with the remaining chopped herbs for 5 minutes.

Step 6: 燒熱鑊，鑊內塗上一層牛油。 Heat a pan, add the remaining butter.

Step 7: 煎牛扒至你喜歡的熟度，以黑胡椒和鹽調味，取起。 Fry the steak to your liking. Season with black pepper and salt. Dish up.

Step 8: 原鑊輕煎青豆及甘筍。牛扒伴蜜糖豆、甘筍及香草牛油享用。 Lightly fry the sugar snap peas and carrot in the same pan. Serve the steak with snow peas, carrot and herb butter.