Pan-fried Steak

Pan-fried Steak

1. Beef tenderloin cut 2 cm thick

2. Put cooking oil, salt and black pepper on the plate

3. Put the beef in, cover the front and back with cooking oil, and marinate for 3 minutes

4. Put oil in the pot and heat up the fire. Be sure to heat the beef at 70%, so that the surface of the beef will quickly shell out, and the moisture in the beef will not be lost.

5. Turn it over, both sides are scorched. This process takes about 3 minutes

6. Please take the fried steak out and let it stand on the plate for 3 minutes

7. Put butter in the pot and melt it on low heat

8. Add the fried steak and fry it on both sides to fully absorb the aroma of butter. Pour in 10 grams of red wine to make the steak reach 8 maturity.

9. Take out the steak and change the knife

10. Then pour 20 grams of red wine, and use the remaining oil in the pot to make the soup

11. Just pour the soup on the steak