准备牛肉:用胡椒给菲力牛排调味。折叠薄尾片本身,如果需要,形状较大的头片成一个尽可能长的形状。将培根条裹在里脊上,每条之间留一些空间(不要试图用培根完全覆盖里脊;腌肉太多会盖过牛肉的味道)。用肉铺的麻绳,定期捆扎菲力牛排,以保持培根到位,并尽可能使牛肉的形状均匀。如果你提前工作,在你准备烤它之前,把鱼片冷藏半个小时。将烤箱加热到375华氏度。给肉多放些盐和胡椒调味。把迷迭香枝沿着鱼片的长度塞在麻绳下。把烤肉放在烤盘或带边的烤盘上的架子上,然后放进烤箱。 If there are drippings, periodically use a pastry brush or a spoon to remove excess fat that renders out of the bacon and brush it onto the roast (the rendered fat may cause your oven to smoke a bit). If the bacon begins to brown too quickly, loosely tent the filet with foil for the rest of the cooking time. After 40 minutes, insert an instant-read thermometer deep into the thickest part of the meat; you’re looking for a temperature of 128°F for medium rare (remember that the filet will continue to cook as it rests). Depending on its thickness, the filet should take 45 minutes to 1 hour. Remove the filet from the oven, tent it with foil, and let it rest for 10 minutes before slicing.
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