威灵顿小牛柳 Willington Little Beef
威灵顿小牛柳 Willington Little Beef
材料 小牛柳200克，帕尔马火腿、果仁各50克，酥皮1张，鸡蛋液150克，洋葱20克，盐、黑胡椒、植物油各适量。
制作方法
1 将牛柳用盐、黑胡椒腌制20分钟。
2 将牛柳下入锅中封煎上色。
3 将帕尔玛火腿刨成薄片；洋葱、果仁切成碎末。
4 锅中加油烧热，下入洋葱碎、果仁碎炒熟，出锅晾凉，放在火腿片上备用。
5 将牛柳用火腿片包裹，再用酥皮包好，放入冰箱内冷藏半小时。
6 将制作好的酥皮牛柳刷上鸡蛋液，在200℃的烤箱内烤制酥皮呈金黄色，取出即可。
Ingredients
Small beef fillet 200g
Parma ham 50g
Nutlet 50g
Pastry 1pc
Egg liquid 150g
Onion 20g
Salt Appropriate
Black pepper Appropriate
Vegetable oil Appropriate
Procedures
1 Marinate small beef fillet with salt and black pepper for 20mins.
2 Put beef into oil pot to fry colored.
3 Cut Parma ham into pieces, and cut off the onion and nutlet.
4 Heat the oil, put Parma ham and onion in pot to sauté, then cool to put on the ham.
5 Roll the beef with nutlet pieces, parcel with pastry and then cool in refregirator for 30mins.
6 Brush egg liquid on it, bake into yellow in 200℃ oven and then take out.
王 刚
Wang Gang
Executive Chef Shenyang Alps Western Food Managing Company
拥有20余年西餐工作经验，曾在多家企业酒店任职，擅长法式菜肴。
More than 20 years’ working experience, served in many hotels, skilled in French dishes.