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「Ramsay大廚的聖誕節威靈頓牛排」- Beef Wellington by Gordon Ramsay


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My new version of Beef Wellington pertains the luxuriousness, which made it bully in the first place. But gives it a seasonal lift, if you want to really spoil your friends this Christmas, this is the perfect special occasion dish.
我的新版威靈頓牛排是極盡奢華的,一開始就超級棒的。但給它加點節慶氣氛,如果這個聖誕節你想讓朋友們大飽口福,這就是道完美的特殊節慶佳餚。

Beef Wellington has to be the ultima indulgence, one of my all-time favorite main courses, and it will definitely be on my last supper menu. My version is a lot lighter and sexier, and for Christmas, I'm gonna give it a lightly twist. First of all, the fillet beef. Now, look at it! It's beautiful. First, the most important part is to sear it. Salt and pepper. The fillet is the leanest and the most expensive cut on beef. It comes from underneath the lower backbone, a part of the animal, which has barely a little muscle, and this is what makes it such a tender cut.
威靈頓牛排一定是終極的恩典,我有史以來最愛的主菜之一,而且它絕對會在我最後晚餐的菜單上。我的版本更清淡、也更誘人的多,而且為了聖誕節,我要給它添一點花樣。首先,菲力牛排。看過來!它真漂亮。首先,最重要的是去炙燒它。鹽和胡椒。這菲力是牛身上最瘦也最昂貴的部位。它是從腰椎骨底下來的,一個動物身上僅有一點點肌肉的部位,而這就是它如此軟嫩的原因。

Very very hot pan, olive oil, and let it roll around the pan. We're not cooking the beef. We're just searing it, which will really help to give it a little layer of flavor. And beef in! Lovely!
非常非常燙的平底鍋,橄欖油,然後讓它在平底鍋四處流動。我們不是在烹調牛肉。我們只要炙燒一下,那真的可以幫忙加上一點美味的外層。然後牛肉放進去!真迷人啊!

Now use the side of the pan for the beef. Sizzle down the back when you tilt it. It's a secret to get it done quickly, and gives that really nice roasted flavor. Delicious! When you have color, very carefully, lift up the beef, and sear on the top, and sear on the bottom.
現在,使用鍋邊來處理牛肉。當你傾斜平底鍋時,炙燒底下背面。這是讓它快速完成的秘訣,給它很棒的燒烤風味。真美味!開始變色時,很小心的,立起牛肉來,然後炙燒頂端,然後炙燒底部。

Out, and onto the plate. English mustard. What this does now? It gives it a bit sort of...a bit of heat. Just lightly brush the mustard over the beef. It's really important that you do this as the beef comes straight out of the pan. As the beef starts to cool down, it absorbs all that heat from the mustard. Horseradish is a really nice alternative as well. Just leave that to sit...and relax.
拿出來,放到盤子上。英國芥末醬。這有什麼作用?這給它一點點...些許辛辣味。只要稍為刷點芥末醬在牛肉上。非常重要的是,當你在牛肉剛起鍋的時候就這樣做。當牛肉開始降溫,它會從芥末吸收全部的辣味。辣根醬也是個很棒的選擇。就把那放涼...然後靜置。

After the fillet rest, prepare the filling, which is called Duxelles. Put seven hundred grams of chestnut mushrooms into a blender, add a chopped clove of garlic, season with salt and pepper, and blend.
在菲力靜置之後,準備一種被稱為Duxelles醬的填料。將七百公克的栗子菇放入果菜機,加入一瓣切塊的大蒜,以鹽和胡椒調味,然後攪拌。

Christmas wouldn't be Christmas without chestnuts. I just crumble them in to the mushrooms. The chestnut's sweet nutty flavor works brilliantly with the earthy taste of the mushrooms. And because they contain more starch and less oil than other nuts, they have a much softer texture that is perfect for the filling.
聖誕節要是沒有栗子就不是聖誕節了。我剛剛把它們剝碎丟到蘑菇裡面。栗子的甜美堅果味和蘑菇的土味真是絕配。而且因為它們和其他堅果相比,含有更多澱粉和較少的油脂,它們的構造軟得多,當作填料是很完美的。

These nuts are amazing. Smells like Christmas. Once the mixture is finally chopped, cook it in a hot dry pan. This removes the water from the mushrooms and intensifies the flavor. You see the water coming out? Instantly? Such an essential stage, really critical to the success of the Wellington that you dry...those mushrooms out and get rid of that water. To take the mushrooms up even further, some fresh thyme in there, which will make it really nice, light and fragrant.
這些堅果超棒的。聞起來就像是聖誕節一樣。當混料最後剁好,在一個乾熱的平底鍋裡煎製。這會除去蘑菇裡的水分並加強風味。你看到水跑出來了嗎?立刻跑出來?很重要的步驟,把那些蘑菇...弄乾並除去水份對威靈頓牛排的成功與否真的很關鍵。要讓蘑菇餡料更上一層樓,加些新鮮百里香進去,那會讓它變得很棒、很清淡而且很香。

When all the water has been fried off, remove it from the pan, and let it cool. Then start assembling the Wellington. Stage one, wrapping the beef fillet. First of all, these wonderful slices are Parma ham, and look, beautiful! Overlap it and sit it there. So the secret of overlapping the Parma ham is to make sure it contains all those juices coming out of the beef.
當所有水分被煎乾,把它從平底鍋中移開,並讓它冷卻。然後開始拼裝威靈頓牛排。第一步,捲起菲力牛排。首先,這些非常棒的帕瑪火腿切片,看,真美!將它互相交疊並放在那兒。所以讓帕瑪火腿互相交疊的奧秘是要確保它留住所有那些從牛肉流出來的肉汁。

In the traditional recipe for Beef Wellington, a thick chive and spring onion pancake is used instead of ham. But the Parma ham makes this dish much lighter, and its sweet, salty flavor, really complements the mushroom and chestnut filling. A little touch of pepper, no salt, because the ham is naturally salty. Just a little twist of pepper, and then from there, get mushrooms.
在傳統的威靈頓牛排食譜中,大蔥和青蔥煎餅被用來代替火腿。但是帕瑪火腿讓這道菜更清淡,而且它的甜甜鹹鹹的口味,真的跟蘑菇栗子填料很搭。一點點的胡椒,不用鹽巴,因為火腿原本就是鹹的。只要扭一些胡椒撒上去,然後就在那兒,拿起蘑菇填料。

And basically, mushrooms go on. Use the back of the spoon to spread them nice and thinly, half an inch from the ends. Rumpoles, no! Hop it! Every time there's meat, out he comes. Next, lay the beef on top and very carefully fold that over. Now, we're gonna lift that up and wrap the beef nice and carefully, so all that mushroom and Parma ham is incasing the beef, all over. Push it, nice and tight. Roll it, nice and tight, and you're all the way over.
然後基本上,把蘑菇放上去。用湯匙背面仔細且薄薄的塗抹它們,邊緣留下半英吋。Rumpoles,不可以!走開!每次有肉,他就跑出來。接著,把牛肉放上去然後很小心地把那給捲起來。現在,我們要將它稍稍抬起並好好小心地把牛肉包起來,如此一來所有的蘑菇和帕瑪火腿把牛肉給包住,完全包住。壓緊它,壓好壓緊。捲起它,捲好捲緊,然後整個捲起來。

Now, the secret from here is to really let the cling film do the work. Just nip it at the ends and squeeze. The more we do it, just creating this wonderful sort of cylinder shape. Off, and then just twist it nice and tightly. And the tighter it is, the more perfect the shape. Then place it in the fridge for fifteen minutes to firm up. Once it's sat, it's ready for the final wrap.
現在,這裡的秘訣是讓保鮮膜確實發揮作用。捏住末端並擠壓。我們壓得越緊,就創造出這種很棒的圓柱的形狀。切開,然後就扭好扭緊。而它越緊,形狀就越完美。然後把它放入冰箱十五分鐘定型。等到靜置完成,它就準備好做最後裹捲了。

Then put the cling film, puff pastry, beef. Now, very carefully...first roll the puff pastry over the beef into the two edges of meat. Then trim off any excess pastry, and twist the ends together, to ensure the beef is completely sealed in its pastry case. To set that perfectly and get it really nice and firm, to make it really cylinder type, cling them over, and just pull that nice and tight.
然後放置保鮮膜,酥皮,牛肉。現在,很小心的...首先捲起酥皮蓋過牛肉到肉的兩端。然後修掉任何多餘的酥皮,並把末端扭在一起,確保牛肉完全被密封在它的酥皮盒子裡。要將那個準備周全並使它漂亮堅固,把它做成真正圓柱形狀,將它們用保鮮膜包好,然後拉好拉緊。

But the big secret behind this is that it can be done the night before. And the tighter the cling film, the better the shape. The more even the shape, the more even it cooks. Put it back in the fridge for five minutes to firm up again. Then take off the cling film. Also the perfect Christmas cracker.
但這背後有個天大的秘密,就是它可以在頭一晚先做好。保鮮膜包越緊,形狀就越好看。形狀越均勻,它會烤得越均勻。把它放回冰箱五分鐘再次定型。然後拿掉保鮮膜。這也是個完美的聖誕節小點心。

To give the pastry a lovely rich golden brown color when it bakes, brush it with the egg yolk. And then finally, you don't have to do this, but it's a chefy thing: a little bit of decoration. Back of the knife down, and then just twist and mark the pastry. When that comes out the oven...it's called the wow factor. Add a generous sprinkle of salt, to ensure the pastry become lovely and crisp. Then bake it in the oven at two hundred degrees for around thirty-five minutes, depending on how rare you like your beef.
在烘焙的時候,要給酥皮一個迷人、奢華、金黃色的外表,用蛋黃塗抹它。接著最後呢,你不用這樣做,但這是個大廚會做的事情:加上一點裝飾。刀背下去,然後只要扭一扭劃過酥皮。當那出爐時...這就是所謂的驚嘆效果。灑上大量的海鹽,確保酥皮變得迷人又酥脆。然後放入烤箱用兩百度烘培它約三十五分鐘,視你喜歡的牛肉熟度而定。

Once out of the oven, it's crucial you let the Wellington rest for at least ten minutes. This allows the meat to relax and reabsorb its delicious juices, making sure it's tender and succulent.
剛出爐時,讓威靈頓牛排冷卻至少十分鐘是至關緊要的。這讓肉質變得鬆軟並再次吸收它的美味肉汁,確保它是軟嫩多汁的。

Nice and gently. Hear that pastry! How crisp that is. This is the bit that we are waiting for. Oh wow! My god! I'm in heaven. And for me, if I want a really nice change to roast turkey, this has to be ultima from the table. It smells Christmas eve: the chestnuts, the mushrooms and that nice crisp pastry from the outside. Look at it! I'm ready to die and go to heaven.
精細地小心地。聽聽那酥皮!那有多酥脆啊。這是我們所等待的那一刻。噢,哇!我的老天!我在天堂。對我來說,如果想要一道替換烤火雞的絕佳餐點,這一定會是你餐桌上的最終選擇。它聞起來像是聖誕夜:那栗子,蘑菇和那精緻的外表酥皮。看看它!我準備好上天堂了。

For really special occasions, or as an alternative to turkey for Christmas dinner, serve my Beef Wellington with glossy creamy mashed potatoes, and shavings of exquisite white truffle.
為了非常特殊的場合,或是當作聖誕大餐中替換火雞的餐點,端上我的威靈頓牛排以及閃亮亮、綿密的馬鈴薯泥,加上片片精美的白松露。

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