Roast beef with charcoal(tan kao niu rou )

Roast beef with charcoal

Introduction:

"I learned from chef Jason that grilled steak is not as high-grade as chef because it uses the simplest vegetables that can be found instead. Maybe it's because the beef fillet is good. It's delicious, but it seems that it's too small to eat. Haha!! Next time, make sure to get a few more... Classic western food can also be cheered at home! "

Production steps:

Step 1: unfreeze the beef fillet from the freezer overnight, and prepare the vegetables and black pepper juice;

Step 2: the beef willow absorbs the water on the surface without cleaning;

Step 3: Sprinkle sea salt, black pepper and rice bran oil on the processed beef fillet and shrimp to marinate slightly;

Step 4: heat the steaks on the iron plate, roast the steaks first, the gravy oozes out, then put other materials, roast them, finally put mashed potatoes on the plate, and pour the black pepper juice.

Materials required:

New Zealand grass fed steak (beef fillet): 180g

Shrimp: right amount

Lentinus edodes: right amount

Peas: moderate

Asparagus: moderate

Mashed potatoes: right amount

Sea salt: moderate

Black pepper: moderate

Rice bran oil: right amount

Li Jinji black pepper juice: right amount

Note: 1, the steak is relatively large and difficult to cook, so it should be roasted first; 2, the maturity of beef fillet depends on personal preference, also don't bake too long, it's easy to get old, the time is self-determined, I roasted almost 2-4 minutes of beautiful noodles, the feeling of 7 points; if I think it's not mature enough, I put it in the oven 200 degrees, and then bake it for a short time; 3, urge the chef (Jason) to judge the maturity of steak: method 1： A large amount of gravy exudation represents 4-5 minutes; method 2: insert with a bamboo stick and pull it out on the lips. The temperature is about 40 ℃, which means medium cooked, about 60 ℃, which means medium cooked, and 70 ℃, which means medium cooked.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tan Kao Niu Rou