阿Dee識食 | 法國牛肉 Charolaise | 草詞放牧 口感獨特 | 啖啖驚喜 一試難忘 | 餘韻悠揚 必試推介

阿Dee識食 | 法國牛肉 Charolaise | 草詞放牧 口感獨特 | 啖啖驚喜 一試難忘 | 餘韻悠揚 必試推介
法國牛肉唔單止係肉味濃郁同口感豐富咁簡單。當地解牛師嘅專業刀功呈現喺牛肉上，拎上手食落口完全係藝術！今次教大家整一道「香煎法國肉眼/西冷牛排配黑松露醬」，用上法國首個優質認證的「夏洛萊」牛肉品種，你喺屋企都一樣整到世界級牛排！
想知道喺香港邊到有得買法國牛肉，記得睇下官方網上平台：
www.frenchbeef.hk/retail-shops
The beauty of French beef is more than just about its rich flavour and texture. The professionalism of French butchers speak through the cuts. This time we are gonna show you how to make this "Pan seared French Ribeye and Sirloin Steak with Black Truffle Sauce", using the Charolaise breed which is the first premium quality breed in France.
Wanna find out where to buy French beef in Hong Kong? Check out their official online platform here:
www.frenchbeef.hk/retail-shops
材料 Ingredients（4 persons）:
法國肉眼扒 French Ribeye 1 inch
法國西冷扒 French Sirloin 1 inch
猶太鹽 Kosher salt
現磨黑胡椒粉 Freshly ground black pepper
植物油或菜籽油 Vegetable or canola oil 60ml
醬汁 Sauce：
羊肚菌 Morel 15g
黑松露汁 Black Truffle Juice 100g
黑松露片 Black Truffle Breakings 25g
松露醬 Truffle sauce 1 teaspoon
洋蔥 Onion 1/2
白酒 White Wine 60 ml
淡忌廉 Cooking cream 200ml
牛油 Butter 20g + 10g
做法:
羊肚菌浸水 30 分鐘至變軟，取出沖洗乾淨。過濾汁液備用
以 10 克牛油煎羊肚菌至金黃色。取出備用
洋蔥切薄片，以 20 克牛油於平底鍋炒香
洋蔥轉棕色，即加入羊肚菌並攪拌 1 分鐘
加入白葡萄酒，煮至減半
加入淡忌廉，攪拌至濃稠
加入黑松露汁，調至合適稠度
關火，加入松露醬攪拌
上菜前加入松露碎
Directions:
Soak morel in water for 30 minutes or until soft. Rinse well after soaking. Filter the liquid and reserve
Pan sear the morel with 10g of butter until golden. Reserve
Thinly slice the onion and brown in a pan with 20g butter
Once the onion turns brown, add the morel and stir for 1 minute
Add white wine and let it reduce in half
Add the cooking creme and stir until thicken
Add the black truffle juice and reduce it to the right consistency
Turn off fire then stir in the truffle sauce
Add truffle breakings just before serving
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