1. Spread the beef with salt and wait for ten minutes to make it easier to taste and let the beef cool to room temperature (you can also take it out an hour in advance)
2. Prepare the necessary ingredients, mash the garlic and chop the chili. The chili does not need to be ground because it will not taste good because of too much water, and then mix it with the white miso and mirin.
3. Heat the pot to the point of smoking, which means that the temperature is enough. The beef can be coated with a layer of oil. Put it directly into the pan. The effect will be better than pouring the oil directly into the pan, because the required oil is already on top of the meat. No excess oil will deteriorate in the pot and affect the taste.
4. The thickness of this piece of meat is nearly two centimeters. According to the fact that it is turned over by frying on high fire for two minutes today, it is normal for the surface to show such a color. This is the Mener reaction, which will make the protein meat appear charred.
5. On the other side, after two minutes of frying, raise the pot and let him stand still. On the one hand, the remaining temperature can be used to keep his meat heated, and it can also retain more gravy.
6. The key to cutting and arranging is to slice beef, because part of the characteristic of our filet is tender. Slices are more suitable for presentation. If you prefer gravy, you can cut it into cubes. After you set it up, pour the miso on top. If you have a spray gun at home, you can burn it slightly to let the aroma of miso jump out, and sprinkle with green onion, because this dish is a little spicy, and you can decorate it with some Shichi powder on the side to make the dish more spicy. There are levels.
