普羅旺斯的天空下 Living in Provence

在上一篇的有機夏洛萊烤牛肉佐烤時蔬有提到燒烤帶骨牛肋排 (entrecôte avec l'os), 現在來分享我們的燒烤帶骨牛肋排晚餐。
(*Entrecôte - 法式切法通常分帶骨或不帶骨; entrecôte 指的是動物肋排、肋眼的部位, 看你所在的國家, 英文又稱 rib-eye, Porterhouse 甚至 sirloin.)

這種帶骨的牛肋排是我在此最喜歡的牛排, 因為它帶有一定的厚度, 帶骨及脂肪, 烹煮後多汁味美!

上篇文章已介紹過此有機牛肉, 因為品質優良, 所以只用了LC烤盤燒烤並配上烤有機櫛瓜和用了普羅旺斯香草調味的烤馬鈴薯。

一塊上好的牛排配上一瓶口感圓混的紅酒(full-bodied red), 享受生活可以這樣簡單!

烤箱預熱至 200C來烤馬鈴薯

馬鈴薯烤金黃的絕竅:

馬鈴薯需於室溫保存, 馬鈴薯的種類請選含水量低, 帶粉量高的(waxy potatoes)。
馬鈴薯斜對切, 淋上適量的特級橄欖油, 少許海鹽、普羅旺斯香草調味; 用手均勻的將橄欖油和調味料抹滿馬鈴薯塊, 將馬鈴薯塊切面朝上, 進烤箱烤40分鐘 (視各人烤箱情況稍做調整) 不翻動。

烤有機櫛瓜 - 櫛瓜於冰箱取出, 放於室溫30-40分鐘
LC烤盤可以用中火慢慢加熱, 櫛瓜切成你喜歡的厚度, 淋上適量的特級橄欖油, 少許海鹽調味, 用手拌一拌, 一片片分批烤至你喜歡的脆度。
(我們喜歡帶有一點點小脆的口感, 我個人經驗是0.5mm的厚度, 每面各1.5-2分鐘, 櫛瓜表面還為轉透明前取出放於一盤內, 一片片疊上去, 每片間的餘熱會繼續 '蒸 '熟櫛瓜。)

櫛瓜烤完後, 同一烤盤繼續加熱, 此時可轉大火; 在牛肋排的每一面確實用橄欖油塗抹然後放上烤盤烤4分鐘 (必須視你肋排的厚度, 帶骨或不帶骨調整), 翻面烤3-4分鐘。(刻意不先用鹽調味是為了在烤後, 後灑上鹽之花)

將牛肉取出, 放於一溫盤, 用鋁箔紙覆蓋 '休息 ' 15分鐘

English Version:

Organic Charolais Beef Part 2 - Grilled entrecôte

As mentioned in my last article on the organic Charolais beef, here is what I did to the organic entrecôte with bone attached.
(*Entrecôte - the French cut usually comes in two ways:  with or without bone attached.  This cut is around the rib area of an animal, and is also called rib-eye, Porterhouse or even sirloin depending on which part of world you are at.)

I have to say the entrecôte with bone attached is my favorite steak here because it is usually a very thick cut and the meat itself is full of flavour...juicy around the bone!

Since this entrecôte is in such a great quality,  I simply grilled it on a very hot grill and accompanied with some grilled organic courgette and oven roasted potatoes spiced with herbs de Provence.

A decent steak dinner like this with a bottle of full-bodied red...hummm, life is good!