Second, beef tenderloin can be divided into Sirloin, sirloin or Fillet, which is tender and lean meat cut from the back of cattle. It can be bought with or without bone removal and is suitable for barbecue. Philip is cut from the middle of sirloin and can be cut into steak or barbecue. Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is loved by people, enjoying the reputation of "the favorite among the meat". Beef tenderloin is a lean meat in the spine. The meat is tender and suitable for frying, frying and soft frying.
Third, the practice
1, please put the steak in the refrigerator to naturally de-ice, and dry it for later use. You can sprinkle a little salt to marinate it in advance, or you can sprinkle salt when you eat it.
2, the steak pot is hot, burning to a slight white smoke, melting the butter, I shaved the oil from the beef. If not, you can use ordinary cooking oil. Add the steak and don't stir-fry it slowly.
3. Fry on low heat until gravy oozes from the surface of the steak, change to low heat and turn over to continue frying. The specific frying time depends on the thickness of the steak. I probably fried it on one side for more than 2 minutes. If the steak is thick, you can clamp it and fry it on the side, which can better lock the gravy and prevent it from losing.
4. After the beef is fried, it can be heated in the oven at low temperature. Avoid getting cold and affecting the taste.
5. Blanch broccoli in hot water for 30 seconds, remove and dry. When blanching, you can also add a little salt and 2 drops of olive oil, which will not only have some bottom flavor, but also make broccoli greener. After the vegetables are matched, you can put the cows into the plate and eat them.
Extended data:
Steak practice
1, steak is a traditional western diet, so it is necessary to understand the differences between China and the West when cooking steak at home. The biggest difference is that the meat quality is fundamentally different due to the different varieties of edible cattle between China and the West. Using domestic beef to make steak can't refer to the practice in Europe and America, mainly because the beef used in Europe and America to make steak is a special variety, which is very tender and can be very soft without pre-treatment.
2. Most of the steak practices circulating on the Internet are fundamentally wrong, because they not only ignore the difference in meat quality, but also have a little knowledge of the principle of steak processing. The following lists the principles and simple methods of steak cooking for your reference.
Baidu encyclopedia-beef steak