Truffle Cheese Steak
1.
Cut truffles into thin slices and set aside.
2.
Prepare vegetable juice raw materials: onion, garlic, parsley, carrot, cut into pieces, and clean coriander.
3.
Put them in a blender and add a small amount of water to make vegetable juice.
4.
Cut the beef tenderloin into 1 cm thick steaks and put them in a bowl.
5.
Strain the vegetable juice with clean gauze and squeeze it into a bowl.
6.
Stir the beef with a teaspoon of salt, let the vegetable juice be absorbed by the beef, and add an appropriate amount of starch to sizing. [High-quality snowflake beef does not require this sizing step, which is the processing method for general-quality beef. 】
7.
Add butter to the pan and heat to melt.
8.
Put 4 slices of steak into the pan and fry, sprinkle a little pepper.
9.
Turn it over and fry on both sides.
10.
When frying until eighty mature, sprinkle shredded cheese on the steak.
11.
Add a spoonful of broth and a little red wine, cover and cook, cook for 1 minute on medium-low heat, until the cheese melts.
12.
Slice the truffles in a frying pan and fry them with olives for a stronger aroma and place them on the steak.
13.
In a separate pot, add a spoonful of water and a small spoonful of olive oil to a boil, add a pinch of salt, add the asparagus to the boil, remove it, and place it on the plate. Put the fried steak on the asparagus.