Pan-fried Australian Wagyu Beef with Spring Vegetables

by Yue Gourmet

4.8 (1)
Favorite
9

Difficulty

Easy

Time

15m

Serving

2

Produced by Mr. Tian Hai, the executive chef of Western Food at Beijing Tianlun Dynasty Hotel, and included in "Yue·Gourmet" "Lobster Feast with Chinese and Western". The chewy steaks are paired with fresh vegetables, each bite is full of nutrients and full of energy.

Pan-fried Australian Wagyu Beef with Spring Vegetables

1. Prepare the ingredients

2. Prepare the ingredients

3. Put the beef at room temperature for a while

4. Asparagus peeled

5. Peeled carrots

6. Spore olive change knife

7. Add olive oil and sea salt after the water is boiled

8. Blanch the vegetables in the pot

9. Drizzle olive oil and sea salt on the steak

10. Dried onion, garlic changed to knife

11. Fried beef

12. Add the chopped shallots, garlic slices, thyme, cherry tomatoes, black pepper

13. Steak out and set

14. Add brandy and wine to the fire

15. Chopped parsley

16. Add butter and re-fry the beef in the pan

17. Stir-fry the vegetables, put them on the beef plate, and set the shape

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