【食譜】[西式] 英式烤牛肉+烤松阪豬

上禮拜六冰箱請朋友來家裡面吃晚餐，理由是這一ㄊㄨㄚ已經積欠很久。出來跑，總是要還的...哈哈哈！

其實這次的晚宴前冰箱自己很 HIGH，因為終於有機會可以做「整條」的英式烤牛肉來吃囉！沒辦法，阿德不吃牛肉，所以平常自己在家做只會把自己撐死，可能烤一次會 3 個月不敢吃牛排...朋友到家裡來是最好的機會，三兩下就可以把一條牛肉吃完囉，哈哈！

當晚冰箱開的菜單是：生菜沙拉佐白松露檸檬油醋、奶油白馬鈴薯泥、香蒜麵包、英式烤牛肉以及阿德專屬的烤松坂豬。本來還有準備 COSTCO 買的北海道生食級大干貝準備來煎，但是因為太忙忘記拿出來退冰，所以正餐就沒有上了，反而變成餐後的下酒好料 XD

因為一個人在廚房太忙，後來又忙著招呼客人，所以成品照片冰箱沒拍幾張。還好有人幫我拍下來，請大家多多包涵，也謝謝幫我拍照的朋友。

電冰箱最新食譜書各大通路熱賣中
一人餐桌這邊買唷

🌐 Read in English

[EN] Last Saturday, I invited some friends over for dinner—a long-overdue gathering. As they say, what goes around comes around... hahaha!

I was actually super excited before the dinner party because I finally had the excuse to cook a whole English Roast Beef! My wife, A-De, doesn't eat beef, so if I roasted a whole chunk just for myself, I'd probably get so stuffed I wouldn't want steak for another three months. Having friends over is the perfect opportunity to finish a whole roast in no time!

My menu for the night: Salad with White Truffle Lemon Vinaigrette, Creamy Mashed Potatoes, Garlic Bread, English Roast Beef, and Roasted Matsusaka Pork (specifically for A-De). I was so busy cooking and hosting that I didn't take many photos. Thankfully, a friend snapped a few for me, so please excuse the picture quality!

📖 本文快速導覽

• 1. 前菜：白松露沙拉與奶油馬鈴薯泥
• 2. 主菜準備：英式烤牛肉與松坂豬
• 3. 烘烤秘訣與完美上桌

前菜：白松露沙拉與奶油馬鈴薯泥

【生菜沙拉佐白松露檸檬油醋】
裡面有西生菜、蝦仁、紫甘藍跟苜蓿芽。吃到一半我才發現忘記放番茄，哈哈哈哈，老了！油醋的部分是用 5 顆檸檬汁跟白松露油 1 比 1 調和，再加上 1 茶匙的糖以及一點點乾燥荷蘭芹做成。調味料我沒有放很多，主要是不想把松露的味道蓋過，效果還不賴！

【奶油白馬鈴薯泥】
做法是馬鈴薯去皮後，用大火蒸軟搗成泥。然後趁熱加入奶油跟乾燥荷蘭芹還有雞粉一起攪拌均勻即可。

🌐 Read in English

[EN] Appetizers:

Salad with White Truffle Lemon Vinaigrette: Includes iceberg lettuce, shrimp, red cabbage, and alfalfa sprouts. I realized halfway through that I forgot the tomatoes—getting old, haha! The vinaigrette is a 1:1 mix of juice from 5 lemons and white truffle oil, plus 1 tsp of sugar and some dried parsley. I kept the seasoning light so it wouldn't overpower the truffle aroma.

Creamy Mashed Potatoes: Peel the potatoes, steam them over high heat until soft, and mash them. While still hot, stir in butter, dried parsley, and a bit of chicken bouillon powder until smooth.

主菜準備：英式烤牛肉與松坂豬

【主菜材料準備】

• 嫩肩牛排 1 整條
• 松坂豬 1 片
• 牛排香料鹽
• 蒜頭 8 瓣
• 初榨橄欖油 1 杯

【豬肉搭配沾醬】

• 黃芥末、香蒜粉、美乃滋、荷蘭芹拌勻即可。

Step 1：醃漬與綑綁
將整塊牛肉擺好，側面畫幾刀把蒜瓣塞入，然後用棉線綁好。松坂豬捲起來，一樣用棉線綁好。之後均勻抹上香料鹽以及橄欖油，稍微靜置 3 小時讓香料入味。

Step 2：入烤箱烘烤
烤箱以上火攝氏 190 度預熱約十分鐘後，將牛肉及豬肉放進去烤。牛肉下面記得放一個烤盤來接滴下來的肉汁，可以當作醬料用。

🌐 Read in English

[EN] Main Course Prep:

Ingredients: 1 whole chuck tender roast, 1 piece of Matsusaka pork (pork neck), steak seasoning salt, 8 garlic cloves, 1 cup of extra virgin olive oil. (For the pork sauce: mix yellow mustard, garlic powder, mayonnaise, and parsley).

Step 1: Make a few slits on the side of the beef roast and stuff the garlic cloves inside. Tie the beef tightly with butcher's twine. Roll up the Matsusaka pork and tie it as well. Rub both generously with seasoning salt and olive oil, and let them rest for 3 hours to absorb the flavors.
Step 2: Preheat the oven to 190°C (top heat) for 10 minutes, then place the meat inside. Don't forget to place a tray underneath the beef to catch the drippings—it makes an amazing sauce!

烘烤秘訣與完美上桌

烘烤時間約 50 分鐘，期間每隔 20 分鐘記得翻面塗油，使之受熱均勻。有了塗油這個程序，牛肉表面才會變成好吃的金黃色喔，也不至於燒焦。

烤好的牛肉，繼續在烤箱裡面靜置約 10 分鐘，讓餘溫繼續讓牛肉熟成之後，就可以整塊上桌囉。豬肉的部分，因為比較耐煮，所以跟牛肉一起烤即可。但是因為 SIZE 比較小，所以記得時時注意火候，以免燒焦。

整塊牛肉上桌，排場就是給他很奢華。要吃多少，就切多少。流滿地的肉汁，證明這道牛肉相當成功。吃的時候淋上一點烤肉的肉汁，味道剛剛好唷。這樣一大塊牛肉足以供應 7~8 個人食用，成本也不到 600 元，真是相當的划算，做法也不會很難唷！

至於豬肉，我鬆開繩子之後才發現定型效果不好，所以稍微切條，搭配調好的芥末醬汁，滋味也很不錯。不吃牛的朋友可以參考一下！

🌐 Read in English

[EN] Roasting & Serving:

Bake for about 50 minutes. Every 20 minutes, remember to flip the meat and baste it with oil to ensure even cooking. This basting step is crucial for achieving that beautiful, appetizing golden crust without burning.

Once baked, let the beef rest in the turned-off oven for about 10 minutes. This residual heat allows the meat to finish cooking evenly before you serve it whole. Serving a whole roast at the table looks incredibly luxurious! Slice it as you go. The juices flowing out prove this roast was a huge success. Drizzle a little of the collected pan drippings over the slices—it's absolute perfection!

For the pork, I realized after untying it that it didn't hold its shape very well, so I just sliced it into strips. Dipped in the mustard sauce, it was still very tasty. A great alternative for friends who don't eat beef!

南北貨俱樂部-美食廚藝生活資訊交流天地

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沒有限制，純粹分享，管你用啥煮東西，好吃就好!歡迎大家分享照片及作法，還有自己的美食用餐經驗~不限烹飪或食譜喔~

食譜分享純屬個人心得！
作者：電冰箱 / Simon

🍽️ 食譜與料理資訊

主廚： 電冰箱 (Simon)

菜色名稱： 宴客級英式烤牛肉 / 烤松坂豬

料理時間： 烤箱 190 度，約 50 分鐘 (每 20 分鐘翻面塗油)

美味秘訣： 烤完務必靜置 10 分鐘讓肉汁穩定，烤盤下方一定要接肉汁當醬料！

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