本食譜建議配合視頻使用，視頻地址如下：

This is an extremely complex competition recipe requiring a great deal of skill. Escoffier's original dish, which the Roux Scholarship competitors had to make, was served with Garnish à la Bisontine: baby gem lettuces braised in veal stock, and tart cases of pommes duchesse filled with creamy cauliflower purée.

這是一道非常復(fù)雜的菜，需要極高的技巧。源自Escoffier（1846-1935）的一道菜，路爾大賽（Roux Scholarship）上的題目之一。配菜包括小牛高湯燉小生菜（Garnish à la Bisontine），填上花椰菜泥的土豆撻（pommes duchesse）。

材料：

For the rough puff pastry

·?500 g plain flour, plus extra for dusting

·?500 g very cold butter, diced

·?250 ml ice-cold water

酥皮：

·?500 g?中筋面粉,?還有額外的面粉用于防止粘連

·?500 g 非常冷的切塊黃油

·?250 ml 冰水

For the herb crêpes

·?60 g plain flour

·?150 ml milk

·?2 eggs

·?15 g mixed herbs, such as flat-leaf parsley, chervil and chives, chopped

·?30 g clarified butter

香草可麗餅：

·?60 g 中筋面粉

·?150 ml 牛奶

·?2 個雞蛋

·?15 g 混合香料，例如扁葉歐芹、雪維菜和小蔥，切碎

·?30 g 澄清黃油

For the beef

·?1 beef fillet, about 800g-1kg, cut from the thick end

·?clarified butter, for frying

·?12 large spinach leaves

·?1 egg

·?watercress, to garnish

牛肉：

·?1 塊菲力牛排，大約?800g-1kg,?切厚的一端

· 澄清黃油，用于煎制

·?12 片大菠菜葉

·?1 個雞蛋

· 西洋菜，作為裝飾

For the mushroom duxelles

·?80 g clarified butter

·?1 kg button mushrooms, very finely chopped

·?1 lemon, juice only

·?60 g shallots, finely chopped

·?100 ml double cream

·?2 tbsp chopped parsley

蘑菇泥：

·?80 g 澄清黃油

·?1 kg 雙孢蘑菇，細細切碎

·?1 個檸檬 只用汁

·?60 g?紅蔥頭，細細切碎

·?100 ml 雙倍奶油（脂肪含量48%）

·?2 tbsp 切碎的歐芹

For the béarnaise sauce

·?2 tbsp white wine vinegar

·?30 g shallots, finely chopped

·?3 tbsp finely chopped tarragon leaves

·?10 cracked white peppercorns

·?4 egg yolks

·?250 g butter, freshly clarified and cooled to tepid

·?2 tbsp finely chopped chervil

香草荷蘭醬：

·?2 tbsp 白葡萄酒醋

·?30 g 紅蔥頭，細細切碎

·?3 tbsp 龍蒿葉，細細切碎

·?10?顆敲開的白胡椒cracked white peppercorns

·?4 個蛋黃

·?250 g 黃油，做成澄清黃油，然后放至溫熱

·?2 tbsp 雪維菜，細細切碎

做法：

1.?For the rough puff pastry:?put the flour in a mound on the work surface and make a well in the centre. Add the butter and 1 teaspoon of salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.?

1.酥皮面團：面粉放在桌面上，中間挖個井。加入黃油和1茶匙的鹽，用其中一只手的手指混合，另一只手把面粉推到中間。

2. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until incorporated, being careful not to overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 10 minutes.?

2.但塊狀的黃油變成小塊，面團開始形成顆粒，慢慢加入冰水，混合均勻，注意不要處理過度。卷成球狀，用保鮮膜包裹，在冰箱里冷藏10分鐘。

3. Lightly flour the work surface and roll out the pastry to a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate for 10 minutes.?

3.在桌面上撒一點面粉，搟成40 x 20cm的長方形。折三折，轉(zhuǎn)90度。搟成40?x?20cm的長方形，再折三折。搟了兩次后，用保鮮膜包起來，冷藏10分鐘。

4. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready. Wrap it in cling film and refrigerate for another 10 minutes before using.?

4.冷藏后的面團用之前的方法，再搟兩次。一共搟了四次，酥皮已經(jīng)準備好了。用保鮮膜包起來，冷藏10分鐘。

5.?For the crêpes:?put the flour in a bowl and make a well in the centre. Add one-third of the milk, the eggs, a pinch of salt and a twist of pepper. Whisk lightly to make a smooth batter, then pour in the rest of the milk and mix thoroughly. Pass the batter through a chinois or fine sieve. Cover with cling film and leave to rest for at least 30 minutes.?

5.香草可麗餅：把面粉倒入碗中，中間挖一個井。加入1/3的牛奶，雞蛋，一點鹽和黑胡椒。輕輕攪打，混合成順滑的面糊，如果倒入剩下的牛奶，混合均勻。面糊鍋漏勺或者篩。用保險膜蓋住，醒至少30分鐘。

6.?For the beef:?preheat the oven to 190C/170C fan/Gas 5. Trim the fillet of any membrane, then season all over with salt and pepper. Heat the clarified butter in a roasting pan over a medium-high heat and sear the beef for 3-4 minutes until golden, turning to colour evenly. Transfer to the oven and roast for 5-8 minutes, turning the meat over after 4 minutes. Lift the beef onto a wire rack and leave to cool completely. At this stage it will be very rare.?

6.牛肉：烤箱預(yù)熱190C/170C（帶風(fēng)扇） /Gas 5。切掉菲力的隔膜，用鹽和黑胡椒調(diào)味。用中高火在鍋中加熱澄清黃油，封煎牛肉，3-4分鐘直至上色，不斷翻面保證上色均勻。進烤箱，烤5-8分鐘，烤4分鐘后給牛肉翻個面。牛肉取出，在網(wǎng)架上放涼?，F(xiàn)在牛肉還非常的生。

7. Just before cooking the crêpes, stir the herbs into the batter. Lightly grease a 26-30cm frying pan with a touch of clarified butter and place over a high heat. Give the batter a stir then ladle in just enough to cover the base of the pan. Cook quickly for about 1 minute, then turn over with a palette knife and cook for barely a minute more. Repeat until you have used all the batter. Stack the crêpes on a plate, layering a piece of greaseproof paper between each to prevent them sticking together.?

7.做可麗餅前，把香草拌進去。給26-30cm的煎鍋用一點澄清黃油滑鍋，大火加熱。攪拌面糊，然后往鍋中倒入面糊?？焖偌?分鐘，然后用鏟刀翻面，再煎1分鐘。不斷重復(fù)直至用光所有面糊。在盤子上把可麗餅堆起來，每兩片之間放一張烘焙紙，防止黏在一起。

8.?For the mushroom duxelles:heat the clarified butter in a pan over a medium heat. Add the mushrooms and lemon juice and cook, stirring from time to time, until all the moisture has evaporated. Add the shallot and cook for another 2 minutes, then pour in the cream and cook, stirring, until it is all absorbed. Add the chopped parley and season to taste. Set aside to cool, then chill.?

8.蘑菇泥：用中火把澄清黃油燒熱。加入蘑菇和檸檬汁，不時攪拌，直至水分全部蒸發(fā)。加入紅蔥頭，再煮2分鐘，然后加入奶油，不斷攪拌直至混合均勻。加入切碎的歐芹，按個人口味調(diào)味。放置一旁冷卻，然后放冰箱。

9. Blanch the spinach leaves in boiling salted water for 30 seconds, then drain and refresh in cold water. Drain well, separate the leaves and pat each one dry with kitchen paper. In a small dish, beat the egg together with a pinch of salt to make an egg wash and set aside.?

9.菠菜葉沸水里焯30秒，瀝干水分，用冰水浸泡。瀝干，把葉子分開，用廚房紙吸干。在一個小盤里，往雞蛋里加一點鹽，打成蛋液，放置備用。

10. To assemble, on a lightly floured surface roll out the pastry to a rectangle about 40 x 25cm and 3-4mm thick. Trim the sides to neaten. Place 2 crêpes along the middle of the rectangle and cover with 8 spinach leaves. Spread a 1cm-thick layer of mushroom duxelles along the middle of the spinach and crêpes. Put the cold beef fillet on top and thickly cover the meat, including the ends, with the remaining duxelles.

10.組裝。往桌面上撒面粉，把酥皮面團搟成40 x 25厘米、3-4毫米厚的長方體。把邊緣修整齊。在方形的中央墊兩張可麗餅，上面再放8片菠菜葉。在可麗餅和菠菜的中央處鋪上1厘米厚的蘑菇泥。放上冷卻好的菲力牛排，然后用剩下的蘑菇泥把牛肉包裹起來。

11. Cover the mushroom duxelles with the remaining spinach leaves and another 2 crêpes. Fold the crêpes over the beef and, if necessary, cut off any overlapping parts with scissors. Lightly brush the ends of the pastry rectangle with egg wash. Fold one side over the beef; brush it and the ends with egg wash, then fold the other side over the beef.?

11.在蘑菇泥上放上剩下的菠菜葉和另外的兩張可麗餅。用可麗餅包住牛肉，切除多余的部分。用刷子在酥皮面團上刷上薄薄的蛋液。把其中一側(cè)包起來，在末端刷上蛋液，然后把另一側(cè)也包上來。

12. Roll the two ends of the pastry to a thickness of 4-5mm and trim to 8cm in length. Brush these with egg wash and fold them over the beef. Turn the pastry-wrapped beef over onto a baking sheet. Brush the entire surface of the pastry with egg wash and refrigerate for 10 minutes. Meanwhile heat the oven to 200C/180C fan/Gas 6.?

12.把酥皮的末端搟成4-5毫米厚，切至剩下8厘米。刷上蛋液，包住牛肉。把酥皮包著的牛肉翻過來，放在烤盤上。給整個表面刷上蛋液，冷藏10分鐘。同時余熱烤箱200C/180C （帶風(fēng)扇）/Gas6。

13. Brush the entire surface of the pastry with egg wash a second time and score it with leaf patterns using the tip of a pointed knife. Cut a small hole in the middle of the pastry to allow the steam to escape during cooking and, if you have one, insert a pastry funnel. Bake for 25 minutes if you like your beef rare, or 35 minutes for medium. If the pastry becomes too brown as it cooks, cover loosely with foil and lower the oven setting to 170C/150C fan/Gas 3.?

13.在表面上再刷第二次蛋液，用刀尖刻出葉子花紋。在中間切一個洞來釋放蒸汽，如果可以的話，插入一個小號的“煙囪”。想吃一分熟，就烤25分鐘，想吃五分熟就烤35分鐘。如果酥皮上色太快，可以用錫紙覆蓋，把烤箱溫度降低至170C/150C?（帶風(fēng)扇）/Gas 3。

14.?For the béarnaise sauce:?in a small heavy saucepan, combine the vinegar, shallot, two-thirds of the tarragon and the cracked pepper. Bring to a simmer over a low heat and reduce the liquor by half. Set aside to cool completely.?

14.香草荷蘭醬：在一個又小又重的醬鍋里，混合醋、紅蔥頭、2/3的龍蒿還有拍爛的胡椒粒。小火煮至微沸，將液體蒸發(fā)掉一半。放置一旁冷卻。

15. Add the egg yolks and 3 tablespoons of cold water to the liquor. Set the pan over a very low heat (ideally use a heat diffuser) and whisk continuously for 8-10 minutes, until the sauce emulsifies and becomes rich and creamy the temperature will increase gradually but never let it exceed 65C. Turn off the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper and, just before serving, stir in the chervil and remaining tarragon.?

15.往液體里加入蛋黃和3湯匙冷水。小火加熱鍋子，最好放在熱擴散器（沒用過不知道是啥）上，不斷攪打8-10分鐘，直至醬汁成型，變得濃郁絲滑，溫度會逐漸升高但不要超過65攝氏度。關(guān)火，加入澄清黃油，不斷攪打，一點一點地加。用鹽和黑胡椒調(diào)味，上菜前，拌如雪維菜和剩下的龍蒿。

16. Use a palette knife to transfer the cooked beef en cro?te to a wire rack and leave it to rest for 5 minutes before carving and serving with a garnish of watercress and a jug of béarnaise sauce.?

16.用鏟刀把酥皮包牛肉轉(zhuǎn)移至網(wǎng)架上，醒肉5分鐘。最后用西洋菜裝飾，配上一盅香草荷蘭醬。