French Sirloin Steak
1.
After buying the meat, put it in the fresh-keeping layer of the refrigerator for two days, take it out and wait until the temperature of the steak becomes room temperature. (Note: The steak must not be broken with noodles, and the steak must not be broken!!)
2.
Sprinkle with freshly ground pepper and freshly ground large grains of salt, then coat with 30 ml of red wine, and coat both sides with olive oil.
3.
Add a bit of lime, black pepper, garlic powder, chopped Italian hay, and oranges to the asparagus, wrap it in tin foil and put it in the oven at 210 degrees for ten minutes.
4.
Slice the shiitake mushrooms, slice the small potatoes, put olive oil in the pan until the white smoke comes out, and fry the side dishes after the oil is heated. (Slice the radish again without frying)
5.
Burn the pan until it emits white smoke and add olive oil. Fry the steak over high heat. When one side of the steak is crispy, turn it over (Note: The steak can only be turned once!)
6.
Pat two cloves of garlic and put them in the pot, put a handful of thyme in the pot, and continue to fry.
7.
The milk pan comes out, put a piece of salted butter, after melting, add red wine, freshly ground large grains of salt, freshly ground black pepper, and Italian vanilla, stir and harvest the juice over high heat
8.
If you eat it at home, just put it on the plate, but don’t be too unsightly.
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