Thick cut filet 180

ingredients

Onion 30

Proper amount of salt

Butter 20

Cucumber 30

Proper amount of oil

Black pepper juice 20

Step one

1. The filet bought from the supermarket is in a cryogenic state, so it should be kept in a refrigerator (4 degrees) and naturally thawed for 24 hours at low temperature. If thawed at normal temperature, there will be gravy loss, which will reduce the quality and taste of filet. Cut onion and cucumber into thick slices, and take a small part of onion and cut it into granules for later use.

Step 2

2. After unpacking the thawed filet, use a napkin to absorb the water.

Step 3

3. Heat the non-stick frying pan to 7 minutes with high fire, and melt10g butter.

Step 4

4. Fry both sides of filet mignon in step 2 1 min.

Step 5

5. Judge the maturity: lightly press 2/3 of the fried noodles of the steak with chopsticks to feel the hardness of the surface. Gently press your cheeks, nose tip and forehead with your fingers to represent 5-medium, 7-medium and full-cooked, respectively. The fully-cooked steak tastes poor, so don't eat it. Here, the degree of well-done is 6%, then it is picked up, put in a dish and covered with a proper lid to "wake up the steak".

Step 6

6. Turn the fire down, tilt the frying pan, melt the remaining10g butter, squeeze in the black pepper juice, mix well with chopsticks, and heat until the black pepper juice is fragrant.

Step 7

7. Add the onion and cook for a while.

Step 8

8. Move the heating area to the other side of the frying pan, and fry the onion slices until slightly burnt.

Step 9

9. As shown in the figure, put cucumber slices and fried onions in a warm dish (about 45~60 degrees) with chopsticks.

Step 10

10. Put the awakened cows on the onion strips, and then pour the black pepper juice next to the steak.