Materials:

2 filet mignon (200g), shredded cheese, 2-3 pieces of red tomatoes.

Seasoning:

240ml port wine, beef soup 1 piece, French mustard sauce 1 tablespoon, a little salt and black pepper.

Dish decoration:

Mashed sweet potatoes, mashed potatoes, Chinese cabbage flowers, carrots, corn shoots, sweet beans. The amount of cauliflower is appropriate.

Exercise:

1. Sprinkle salt and pepper on the surface of the steak, put it in a preheated charcoal stove, and roast it with charcoal fire until there are clear branding marks.

2. Spread cheese slices and tomato slices between two steaks, put them in a preheated oven and bake at 200 degrees Celsius until the cheese is soft.

3. Pour the port wine into the pot, concentrate it with high fire until it is only 65,438+0/3, add beef soup and water at 65,438+0.20 degrees Celsius, cook it with low fire until the beef soup melts, add a tablespoon of French mustard sauce to taste, and pour it on the steak.

4. Boil or fry the vegetables with other foods, and then arrange the vegetables.

Little kung fu

1. Soft cheese or pizza cheese is the best choice for shredded cheese.

2. Wine can be replaced by sherry.