牛柳伴焦糖栗子
秋冬栗子當造，香甜美味，適合用來入饌，配搭肉類更是一流。今天請來港威酒店的方國強師傅烹調牛柳伴焦糖栗子，牛柳嫩滑多汁，配上時令栗子，令人食指大動。
紅酒汁 消滯醒胃
牛柳具有肉眼的油香，又有西冷的嚼勁，是全隻牛最嫩滑的部分，用來入饌，豐腴美味。做法簡易，牛柳塗上鹽、胡椒粉及橄欖油調味，將兩面略煎，然後夾起煎側面，以便鎖緊肉汁，才放入焗爐焗十分鐘。
方師傅表示，牛柳烤熟後，以錫紙包裹，靜待五分鐘才上碟，這方法能令肉汁回流及平均分布，吃時更美味。
栗子去皮後，與熱水及砂糖同煮一小時，然後以慢火煮至焦糖狀，特別香甜可口。另外，方師傅煮了一個紅酒燒汁，帶有酒酸味，配上牛柳享用，可減低膩滯感。
方國強師傅
港威酒店資深助理總廚方國強師傅，最擅長煮西菜，曾於多家高級酒店工作，有二十年烹飪經驗。
牛柳伴焦糖栗子/Beef Tenderloin with Caramel Chestnut
| 材料 | Ingredients |
| 牛柳 200克 | Beef tenderloin 200g |
| 紅酒 100毫升 | Asparagus 4 |
| 燒汁 100毫升 | Red wine 100ml |
| 車厘茄 2粒 | Cherry tomatoes 2 |
| 栗子 5顆 | Chestnut 5 |
| 洋葱 30克 | Onion 30g |
| 乾葱 少許 | Shallot some |
| 鹽、胡椒粉 少許 | Salt, pepper some |
| 橄欖油 適量 | Olive oil some |
| 油 適量 | Oil some |
| 砂糖 30克 | Sugar 30g |
| 清水 適量 | Water some |
製法
1.牛柳塗上鹽、胡椒粉及橄欖油。
Season the beef tenderloin with salt, pepper and olive oil.
Season the beef tenderloin with salt, pepper and olive oil.
2.鑊中燒熱油，略煎牛柳。
Heat oil in a pan. Pan-fry the beef tenderloin lightly.
Heat oil in a pan. Pan-fry the beef tenderloin lightly.
3.牛柳置焗爐內，以攝氏一百六十度焗十分鐘。
Roast the beef tenderloin in a 160℃ oven for 10 minutes.
Roast the beef tenderloin in a 160℃ oven for 10 minutes.
4.燒熱水，加入蘆筍及鹽煮熟。
Boil water, add asparagus and salt, blanch the asaparagus until done.
Boil water, add asparagus and salt, blanch the asaparagus until done.
5.燒熱水，加入栗子及糖煮一小時，然後以慢火煮至焦糖狀。
Boil water, add chestnuts, sugar and cook for 1 hour. Then cook the chestnuts over low heat until caramelized.
Boil water, add chestnuts, sugar and cook for 1 hour. Then cook the chestnuts over low heat until caramelized.
6.鑊中燒熱油，洋葱、乾蒜及燒汁炒香。
Heat oil in a pan. Saute the onion, shallot and gravy until fragrant.
Heat oil in a pan. Saute the onion, shallot and gravy until fragrant.
7.加入紅酒煮滾，隔去渣子，盛起醬汁備用。
Pour in red wine and bring to a boil. Sieve out the residues from the sauce and set the sauce aside.
Pour in red wine and bring to a boil. Sieve out the residues from the sauce and set the sauce aside.
8.鑊中燒熱油，車厘茄煎香。
Heat oil in a pan. Saute the cherry tomatoes until fragrant.
Heat oil in a pan. Saute the cherry tomatoes until fragrant.
9.車厘茄置焗爐內，以攝氏一百六十度焗五分鐘。
Bake the cherry tomatoes at 160℃for 5 minutes.
Bake the cherry tomatoes at 160℃for 5 minutes.
10.牛柳、蘆筍、車厘茄及焦糖栗子上碟，伴醬汁享用。
Place the beef tenderloin, asparagus, cherry tomatoes and caramel chestnuts on a dish. Serve with the sauce.
Place the beef tenderloin, asparagus, cherry tomatoes and caramel chestnuts on a dish. Serve with the sauce.
小貼士Tips
．將牛柳兩面煎過後，夾起牛柳煎側面以鎖緊肉汁。
．Pan-fry beef tenderloin until both sides are seared, then sear the edges as well to seal in the juice.
．Pan-fry beef tenderloin until both sides are seared, then sear the edges as well to seal in the juice.
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