Filet Of Beef Au Poivre / 經典黑椒牛排 Ingredients / 材料: 2 pcs (12 oz each) Beef filet steak 3 tsp Black pepper, coarsely ground A little of Salt 1/3 stick Butter 2 tsp Olive oil 2 cloves Chopped garlic ½ cup Stock 2 tsp Brandy 1 tsp Butter Blanched garden beans and baby corns Chicken liver pate A few slices of French bread 2塊（每塊12盎司）腓利牛排 3小勺 黑胡椒碎 少許 食鹽 1/3條 牛油 2小勺 橄欖油 2粒 蒜末 1/2杯 高湯 2小勺 白蘭地 1小勺 牛油 水煮四季豆和小玉米 雞幹醬 若干片 法包 Method / 做法: Pat filet steaks dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to marinate for about 20 minutes. Heat the butter and the olive oil in a large saute pan over medium-high heat until the butter almost smokes. Put in the marinated beef, pan-fry for 4 minutes over medium heat. Turn up to another side and fry for 3 minutes till half cooked or until desired doneness. Arrange the steak to a warm plate and cover tightly with aluminum foil. Meanwhile, stir-fry the chopped garlic with the left oil until fragrant. Add in brandy and immediately ignite with a long match or a long barbecue lighter to make a flambe. Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes. Add in stock and with a rubber spatula carefully scrape the brown bits from the bottom of the pan, which produced while pan-frying the beef steak. Boil it for 4-6 minutes over the high heat. When the gravy has thickened, swirl in 1 teaspoon of butter and season with pinch of salt. Serve hot with the sauce poured on top and the blanched vegetables, chicken liver pate and French bread slices alongside. -------------------------------------------------------------------------------- 將牛排用餐巾紙抹乾，用少許鹽和黑胡椒醃製20分鐘左右。 牛油放入加熱的不粘鍋，等牛油融化時加入橄欖油燒熱。加入醃製好的牛排，中火煎制4分鐘左右。翻個面再煎3分鐘直到5成熟或是按個人喜好煎製成喜歡的熟度。把牛排盛入微溫的盤子用錫紙包好保溫。 同時將蒜末用餘油炒香。加入白蘭地，用長火柴火燒烤用的打火器點燃酒精。點火時一定要注意不要直接點燃白蘭地，而是在鍋邊點燃。點火時，人不要倚身靠近。 加入高湯，然後用鍋鏟輕輕剷出鍋底煎牛排時積下的精華融於湯汁中後開大火煮4-6 分鐘，待湯汁轉濃時加入一小勺牛油和一點鹽調味。 將調味汁淋在牛排上面。趁熱隨水煮四季豆，玉米，雞幹醬合法包片上桌。
Filet Of Beef Au Poivre / 經典黑椒牛排 Ingredients / 材料: 2 pcs (12 oz each) Beef filet steak 3 tsp Black pepper, coarsely ground A little of Salt 1/3 stick Butter 2 tsp Olive oil 2 cloves Chopped garlic ½ cup Stock 2 tsp Brandy 1 tsp Butter Blanched garden beans and baby corns Chicken liver pate A few slices of French bread 2塊（每塊12盎司）腓利牛排 3小勺 黑胡椒碎 少許 食鹽 1/3條 牛油 2小勺 橄欖油 2粒 蒜末 1/2杯 高湯 2小勺 白蘭地 1小勺 牛油 水煮四季豆和小玉米 雞幹醬 若干片 法包 Method / 做法: Pat filet steaks dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to marinate for about 20 minutes. Heat the butter and the olive oil in a large saute pan over medium-high heat until the butter almost smokes. Put in the marinated beef, pan-fry for 4 minutes over medium heat. Turn up to another side and fry for 3 minutes till half cooked or until desired doneness. Arrange the steak to a warm plate and cover tightly with aluminum foil. Meanwhile, stir-fry the chopped garlic with the left oil until fragrant. Add in brandy and immediately ignite with a long match or a long barbecue lighter to make a flambe. Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes. Add in stock and with a rubber spatula carefully scrape the brown bits from the bottom of the pan, which produced while pan-frying the beef steak. Boil it for 4-6 minutes over the high heat. When the gravy has thickened, swirl in 1 teaspoon of butter and season with pinch of salt. Serve hot with the sauce poured on top and the blanched vegetables, chicken liver pate and French bread slices alongside. -------------------------------------------------------------------------------- 將牛排用餐巾紙抹乾，用少許鹽和黑胡椒醃製20分鐘左右。 牛油放入加熱的不粘鍋，等牛油融化時加入橄欖油燒熱。加入醃製好的牛排，中火煎制4分鐘左右。翻個面再煎3分鐘直到5成熟或是按個人喜好煎製成喜歡的熟度。把牛排盛入微溫的盤子用錫紙包好保溫。 同時將蒜末用餘油炒香。加入白蘭地，用長火柴火燒烤用的打火器點燃酒精。點火時一定要注意不要直接點燃白蘭地，而是在鍋邊點燃。點火時，人不要倚身靠近。 加入高湯，然後用鍋鏟輕輕剷出鍋底煎牛排時積下的精華融於湯汁中後開大火煮4-6 分鐘，待湯汁轉濃時加入一小勺牛油和一點鹽調味。 將調味汁淋在牛排上面。趁熱隨水煮四季豆，玉米，雞幹醬合法包片上桌。