趣味食谱｜香草牛油煎牛扒【615期】

更新时间：04:00 2022-03-17 HKT
发布时间：04:00 2022-03-17 HKT

香草牛油煎牛扒（2人份）
牛的肉眼部分脂肪较多，肉质松软。喜欢肉香的，可选西冷，但留意烹调过熟会影响口感。

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
黑胡椒适量	Black pepper some
盐适量	Salt some
蜜糖豆 5片	Sugar snap peas 5 pcs
甘笋半个	Carrot 1/2 pc

做法 Method

Step 1: 将百里香、迷迭香及番茜剪碎。 Cut the thyme, rosemary and parsley into pieces.

Step 2: 蜜糖豆洗净，甘笋切条。 Rinse the sugar snap peas and cut the carrot into strips.

Step 3: 一半牛油放软，与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，置雪柜冷藏。 Add the herb butter in a small container and keep it in the refrigerator.

Step 5: 牛扒以厨房纸抹干，以余下香草碎腌五分钟。 Pat dry the steak with kitchen paper and marinate with the remaining chopped herbs for 5 minutes.

Step 6: 烧热镬，镬内涂上一层牛油。 Heat a pan, add the remaining butter.

Step 7: 煎牛扒至你喜欢的熟度，以黑胡椒和盐调味，取起。 Fry the steak to your liking. Season with black pepper and salt. Dish up.

Step 8: 原镬轻煎青豆及甘笋。牛扒伴蜜糖豆、甘笋及香草牛油享用。 Lightly fry the sugar snap peas and carrot in the same pan. Serve the steak with snow peas, carrot and herb butter.