French style steak with black pepper(rang ren shi zhi da dong de mei wei fa shi hei jiao niu pai )

French style steak with black pepper

Introduction:

"Nothing in particular, I've been in a bad mood recently.".. Sometimes when I do something, no matter what everyone says, I think I feel right. You can stick to what you like, but you can't stick to what you don't like. So finally let me know, never to envy other people's life, even if that person seems happy and rich. Never judge whether someone else is happy, even if that person looks lonely and helpless. Happiness is like drinking water. You are not me, how do I know the road I have gone through, the joy and pain in my heart. When I'm in a bad mood, I love to let my body add some high-energy food. Only in this way can I get some comfort from my hurt heart. So I wanted to go to the supermarket to buy some Oreo chocolate and other snacks. Passing by the fresh area, I saw the rare niuxiling. The price is not expensive, and the meat is very tender. Bought a Jin ~ with the combination of materials available at home with this black pepper steak, tender, juicy, delicious. The happiness index instantly increased to 80 ~ "

Production steps:

Step 1: 1: wash the beef sirloin and slightly absorb the surface moisture with kitchen paper towel.

Step 2: 2: put it into the fresh-keeping bag, and use the loose meat hammer or knife back hammer several times to break the beef tendon. It is not suitable to retract when frying for a while.

Step 3: 3: hammer the loose steak into a clean bowl, evenly spread black pepper, salt, garlic on both sides.

Step 4: 4: pour in the red wine, cover it with plastic film, and refrigerate for 2 hours to make it tasty.

Step 5: 5: put butter in the pan and heat it over medium heat.

Step 6: 6: take out the chilled steak, drain the water, and put it into the hot pot.

Step 7: 7: fry both sides for 2 minutes, then out of the pot, about 7 cooked.

Step 8: 8: don't pour out the juice of the freshly marinated steak. Put a small amount of white powder into it. Stir well and pour it into the pan to thicken. That's the black pepper juice. You can also add black pepper, perilla, thyme or oil consumption to your taste.

Step 9: the thickened black pepper juice can be directly sprinkled on the steak ~ I finally sprinkled some perilla on the surface. The side dishes are optional. We also have onions, bell peppers, bacon, pasta and pizza sauce. Stir fry some spaghetti with a little bit of combination and beat an egg on the side. A plate of delicious, full of no less than the steak sold in the shop is completed ~ with a cup of good red wine ~ delicious!!!!

Step 10: cut it to have a look. It should be the relationship between the remaining temperature of the iron plate. On one side, it looks a little bit ripe. However, the taste is very good and tender~

Materials required:

Sirloin steak: about 250 grams per piece

Butter: 15g

Black pepper: 1 tablespoon 15ml

Table salt: 1 teaspoon 5ml

Garlic powder: 1 teaspoon, about 3 g

Red wine: 40g (wine)

Taibai powder: moderate amount (cassava powder)

Perilla: a little

Note: sirloin steak contains a certain amount of fat and oil. Because it is the outer ridge of cattle, there is a circle of white tendons in the extension of the meat. The meat is tender, and the best sirloin will be tender to the point of melting in the mouth. Sirloin steak is more tough than filigree steak, so the taste of sirloin steak is more fragrant. When eating, it's best to be medium to medium cooked. It's suitable for young people and people with good teeth. It's better not to overcooke, otherwise the taste will be hard.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: other

Chinese PinYin : Rang Ren Shi Zhi Da Dong De Mei Wei Fa Shi Hei Jiao Niu Pai