Beef Wellington威灵顿牛排---戈登拉姆齐的经典之作
Ingredients材料
400g beef fillet 牛柳
400g flat mushrooms蘑菇
4 slices Parma ham 巴马火腿
English mustard for brushing meat刷肉用的英式芥末
200g puff pastry千层酥皮
2 egg yolks蛋黄
Approx 8 Charlotte/New potatoes大约8个小土豆/新土豆
1 clove garlic, crushed 1瓣大蒜，压碎
1 sprig thyme 1小束百里香
2 large baby gem lettuce 2个大的迷你宝石生菜
Salt and pepper 盐和胡椒
Olive oil 橄榄油
Mustard vinaigrette, optional芥末油醋汁可选
Method制作方法
1. Preheat the oven to 200C烤箱预热到200°C
2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
橄榄油入锅加热，快速煎,直到调过味的牛柳上色。取出并使其冷却。这样做能锁住牛肉的肉汁，你不能再 这个阶段把肉完全煎熟。
3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
将大致剁碎的蘑菇放入食品加工机搅拌成泥。刮出放入锅内加热，使多余的水分蒸发。充分干燥至混合物应该很容易粘在一起，刮出放凉。
4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
铺开一个大的长食品薄膜，铺上四片帕尔马火腿,每一个稍有重叠。用锅铲把蘑菇蓉均匀的抹在帕尔马火腿上。
5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
再把煎好的牛柳放在抹好蘑菇蓉的火腿边缘上，巧妙地把帕尔马火腿,蘑菇牛肉成紧桶的形状。扭转两头的保鲜膜卷扎起。冷藏10 -15分钟,这能使牛排有助于保持形状。
6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
擀开千层酥皮成薄片用于包裹住牛柳。打开包裹住牛肉的保鲜膜。在千层酥皮上刷上鸡蛋液再放上牛柳卷起来，切除多余的底面折叠整齐。翻转过来，刷上鸡蛋液在底部接口处。再次冷藏，大约5分钟。再一次刷上鸡蛋液以200°C烤35-40分钟。烤好后放置8-10分钟切片。
7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
用盐水把都煮熟。把它们去皮切成等份，放在橄榄油和黄油炒大蒜和百里香,直到上色，调味。上桌前去除橄榄油和百里香。
8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.
将宝石生菜叶子掰开（留下小的叶子做沙拉），迅速加入橄榄油，盐，胡椒，以免生菜枯萎。
9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.
将切好威灵顿牛排旁边配上炒土豆和生菜沙拉。附上经典的芥末油醋汁。即成。
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