Braised beef fillet(ba niu liu )

Grilled beef fillet method:

Raw materials for beef steak

200g Australian beef fillet, 25g vanilla butter, 50ml pepper juice, 1 bag of French fries or other potatoes, 1 bag of seasonal vegetables, 1 salad side, 90g grilled tomato, 1 salad decoration, 2 bread, 20g split butter, 20g salt, 20g black pepper, 20g English or dizhuang mustard, 10g garlic sauce, 15ml vegetable oil, 40ml salad juice.

Processing steps of grilled beef fillet:

1. Season beef fillet with salt and pepper, apply a small amount of mustard, garlic and oil, put it on the grill, and make it tender, 50% and well cooked according to the requirements, and control the grilling time to meet the requirements.

2. Make the meat streaked (1 minute later), turn the meat to 90 degrees, repeat the above steps to make the meat cross streaked, turn over the other side, repeat the same steps, color.

3. Judge the internal temperature (tender, 50%, well cooked, etc.) according to the soft and hard state of the meat, and add vanilla butter or pepper juice.

4. Arrange the steak and other decorations on the plate.

Braised beef fillet

Grilled beef fillet is a kind of home dishes, raw materials are Australian beef fillet, vanilla butter, pepper juice, chips or other potatoes, vegetables and so on.

Introduction to menu

[dish name] grilled beef fillet [raw materials] 200g Australian beef fillet, 25g vanilla butter, 50ml pepper juice, 1 packet of French fries or other potatoes, 1 packet of seasonal vegetables, 1 salad edge, 1 grilled tomato, 1 salad decoration, 2 bread, 20g butter, 20g salt, 20ml black pepper, 20G English or dizhuang mustard, 10g garlic sauce, 15ml vegetable oil, salad juice 40 ml.

Production method

1. Season beef fillet with salt and pepper, apply a small amount of mustard, garlic and oil, put it on the grill, and make it tender, 50% and well cooked according to the requirements, and control the grilling time to meet the requirements.

2. Make the meat streaked (1 minute later), turn the meat to 90 degrees, repeat the above steps to make the meat cross streaked, turn over the other side, repeat the same steps, color.

3. Judge the internal temperature (tender, 50%, well cooked, etc.) according to the soft and hard state of the meat, and add vanilla butter or pepper juice.

4. Arrange the steak and other decorations on the plate.

history

"Grilled Beef willow" was created by Wang Xiaoyu, a famous chef in Qing Dynasty. The word "beef willow" originated from the Three Kingdoms period! It was originally referred to shoulder meat, but Wang Xiaoyu changed to tenderloin because shoulder meat was hard to taste, and then beef fillet was considered as beef tenderloin!

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Chinese PinYin : Ba Niu Liu