Name: Charcoal Roast Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g (beef tenderloin) New Zealand Grass Fed Steak; Some shrimp; Some Shiitake Mushrooms; Some Snow peas; Some asparagus; Some Mashed potatoes; Some sea salt; Some Black pepper; Some Rice bran oil; Some Lee Kum Kee Black Pepper Sauce

Charcoal Roast Beef

1. The beef tenderloin was defrosted from the freezer compartment to the zero-degree freshness layer the night before, and vegetables and black pepper sauce were prepared;

2. Beef tenderloin absorbs moisture on the surface and does not need to be cleaned;

3. The processed beef tenderloin and shrimp are sprinkled with sea salt, black pepper, rice bran oil and marinated slightly;

4. Heat the teppanyaki, put the steak on the grill first, the gravy oozes out, then put other ingredients, bake it, and finally lay it flat on the mashed potatoes and top with the black pepper sauce.

Tips:
1. The steak is bigger and harder to cook, so it must be grilled first;

2. The maturity of the beef tenderloin depends on personal preference. Don’t bake it for too long. It’s easy to grow old if it takes too long. Time depends on it. I bake it for about 2-4 minutes. It looks like 7 points; if it is not cooked enough, put it again. Put it in the oven at 200 degrees and bake it for a short time;

3. To urge the chef (Jason) to judge the maturity of the steak:

Method 1: A large amount of gravy oozes for 4-5 minutes;

Method 2: Insert it with a bamboo stick, pull it out, and test the temperature around 40 degrees for the lips to represent 3 minutes of ripeness, 60 degrees for 5 minutes of ripeness, and 70 degrees for 7 minutes of ripeness.

Charcoal Roast Beef

Ingredients

Charcoal Roast Beef

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