【black Pepper Beef Tenderloin】served with Garlic and Mushroom Sauce
1.
800g (for 2-3 people) small beef tenderloin, soak up the moisture with kitchen paper, smear black peppercorns, and let stand for half an hour
2.
Add olive oil, heat the pan, put the whole beef into the pan, fry on high heat for 6-7 minutes, and fry the outer layer of meat thoroughly
3.
After 6 minutes, this big beef was 4-5 minutes ripe, it was soft when it was poke, and blood came out. Put it on tin foil, preheat the oven at 240 degrees, and bake for 15 minutes (this is the time for 800 grams of beef to mature)
4.
Make the mushroom juice while waiting: chop the oyster mushrooms (my oyster mushroom weighs at least 100 grams!), add a spoonful of butter, stir fry until the water evaporates, add salt to taste, and cook for about 3 minutes. Keep up the fire.
5.
Saute the minced garlic in a small saucepan with olive oil
6.
Add the chopped mushrooms and sage (sage), stir-fry evenly
7.
Add some red wine
8.
Add whipped cream and mustard sauce (if you don't have it, you can skip it). Season with salt, stir a few times and turn off the heat, set aside
9.
Use a thicker, warmer container to serve the mushroom sauce and dip some beef in it
10.
The accompanying vegetables are blanched in brine. The roasted big beef slices are 8-9 mature, and the outside is charred and the inside is pink. They look tender and smooth!
