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我把威靈頓牛柳的菜譜分為兩期介紹,今期製作威靈頓牛柳及上碟的步驟,下期介紹班戟、蘑菇醬和紅酒醬汁製法。 威靈頓牛柳(一) / Beef Wellington(1) 製法. 1.燒熱煎鍋,用2湯匙橄欖油搽勻牛柳,以1/2湯匙海鹽調味。 快速燒熱每邊牛柳以鎖緊肉汁,但並非煮熟,待涼。 Heat a heavy-bottomed skillet until very hot. Rub 2 tbsp olive oil onto the fillet steak, then season with 1/2 tbsp Maldon salt. Sear the beef very quickly on all sides to seal in the juice.
陳以誠醫生 陳以誠簡述:資深兒科專家,港大醫科畢業,於蘇格蘭格拉斯哥及愛丁堡取得專業資格。過去十多年曾為香港醫學會副會長及其健康教育委員會主席,和醫務委員會委員。現任香港大學兒童及青少年醫學系榮譽臨牀助理教授,香港醫學會慈善基金會副主席,愛健慈善基金主席,多間 ...