类别：
热菜
产品：
4人份
用料：
Beef tenderloin牛柳 1kg
Butter Brazzale阿尔卑黄油 100g
Scamorza Brazzale柏札莱烟熏奶酪 200g
Garlic 大蒜30g
Rosemary迷迭香 20g
Thyme百里香 20g
Black pepper黑胡椒 10g
Rucola 芝麻菜100g
Salt 盐
Condiments suggest : black pepper sauce or mushrooms sauce
搭配建议：黑胡椒酱汁或蘑菇酱汁
Butter Brazzale阿尔卑黄油 100g
Scamorza Brazzale柏札莱烟熏奶酪 200g
Garlic 大蒜30g
Rosemary迷迭香 20g
Thyme百里香 20g
Black pepper黑胡椒 10g
Rucola 芝麻菜100g
Salt 盐
Condiments suggest : black pepper sauce or mushrooms sauce
搭配建议：黑胡椒酱汁或蘑菇酱汁
制作步骤
- 1． Cut in four pieces the beef tenderloin , in sauce pan add the butter and keep it warm .
将牛柳切成四块，锅中放黄油加热
2. add the garlic and rosemary and thyme and cook it for 2 minutes around than start to add the beef tenderloin .
锅中加入大蒜、迷迭香、百里香煎两分钟，然后放入牛柳，让每个面受热
3. once is brown color remove and keep it in the oven 220C, put on top the sliced scamorza and bake until the cheese become soft .
当颜色全部变成深褐色时，将牛排顶部放切片的烟熏奶酪，放入220度的烤箱，烤至奶酪变软
4. serve with rucola salad and the sauce that you prefer
从烤箱中取出，放芝麻菜装饰
注：本菜谱由青岛钩子壹餐饮管理有限公司提供
