Red Wine and Black Pepper Steak
1.
Slice the beef tenderloin.
2.
Wash the cut beef and dip it in kitchen paper.
3.
Beat the ribs of the beef tenderloin with a meat hammer.
4.
Put the loosely beaten beef tenderloin into a basin, pour two tablespoons of red wine, one spoon of light soy sauce, one spoon of oyster sauce, and a little vanilla. Grab it with disposable gloves. Dip the marinade into the beef and pour a little olive oil. The beef made in this way is tender and smooth. Cover with plastic wrap and store in the refrigerator.
5.
It was marinated for at least two hours, and I marinated it overnight. After taking it out, pat a little dry starch.
6.
Prepare the ingredients for the sauce: chop garlic into mince, onion into small cubes, stir together two spoons of wine, two spoons of light soy sauce, one spoon of sugar, and half a spoon of crushed black pepper.
7.
Pour olive oil into the pot, add the minced garlic and diced onion and stir fry until fragrant.
8.
Pour in the tuned red wine and black pepper juice. Stir fry evenly.
9.
Pour into a small bowl of starch water.
10.
Turn off the heat after making it sticky with low heat.
11.
Pour the broccoli into boiling water with salt and salad oil and blanch for a minute or two.
12.
Take a flat-bottomed non-stick pan, pour olive oil or butter on high heat. Add the marinated steak after the oil is hot.
13.
Lock the moisture on one side and turn it over quickly. About a minute or so. Fry for one or two minutes on each side.
14.
Choose a bit familiar according to your own preferences. (If you like a little tenderer, fry it for a few minutes, if you like a mature one, fry it a little longer, but be careful not to fry for a long time, and do not turn it back and forth, it will become very old and hard to chew after a long time).
15.
Pour it with red wine and black pepper sauce and pair it with your favorite vegetables.
