小菜
由 CookWhatHK0 次收藏
奧斯卡菲力牛扒以培根包裹烤牛扒，淋上蟹肉濃湯同皇帝蟹肉，再配烤蘆筍上碟。
將烤架預熱至至少450°F（230°C）。
Preheat your grill to at least 450°F.
如有條件，加入浸濕的木屑。
If possible, add moistened wood chips to your grill.
將培根片包裹在菲力牛扒周圍，用牙籤或其他方式固定。
Wrap the bacon slice around the filet and secure it using your preferred method (toothpicks work well).
在烤架格網塗上適量特級初榨橄欖油。
Brush the grill grates generously with extra virgin olive oil.
將牛扒放到烤架上。
Place the filet mignon on the grill.
在鍋中加熱蟹肉濃湯，加入從皇帝蟹腳取出的熟蟹肉。
In a pot, gently heat the crab chowder. Add the cooked crab meat, which you've harvested from the king crab legs, to the chowder.
讓濃湯在牛扒烤的過程中保持微滾。
Let the chowder simmer gently while the filet cooks.
個人偏好五成熟，約4分鐘後翻面。
For a medium-rare filet, I recommend flipping it once after about 4 minutes.
將蘆筍放上烤架。
Add the asparagus to the grill.
菲力牛扒盛盤。
Carefully plate the cooked filet.
小心取出牙籤，勿令培根與牛扒分離。
Gently remove the toothpicks, taking care not to separate the bacon from the filet.
在牛扒上淋上大量濃湯和蟹肉塊。
Generously spoon the chowder and crab chunks over the filet.
將蘆筍整齊地擺放在牛扒上。
Artfully arrange the asparagus spears over the filet.
