salt

black pepper

butter

olive oil

Vanilla juice

Red wine juice

beet

bacon

Cow crest

Vegetable bags (mini potatoes, finger carrots,

Seasoning bag (garlic, thyme)

Recipe practice:

1. Add water to the pot and bring to a boil. Add 1 tbsp salt. After the water is boiled, add all the vegetables in the vegetable bag. Boil the sprouts and finger carrots for 5 minutes, drain and take them out. Leave the potatoes in the pot for 3 minutes and then take them out. Add the cabbage head to boiling water and pick it up for use.

2. Cut bacon into two long strips, wrap it on the ridge of beef and tie it with a rope.

3. When the pot is boiling, add 1/2 butter, melt it and put it into the seasoning bag. After frying, put all the vegetables in the vegetable bag, stir-fry them evenly, add 1 spoon salt and 1 spoon black pepper, stir-fry them evenly and put them out for later use.

4. Add the remaining 1/2 butter and all olive oil into the pot. After the butter melts, add thyme. Stir-fry thyme, then add the tenderloin. First, fry the bacon until it turns golden. Turn to the rolls and fry for at least 8 minutes.

5. Wipe the vanilla juice on the plate for decoration, put the red cabbage head, put the vegetables and beef tenderloin rolls, and pour the red wine juice.