Ingredients: Beef steak, onion, olive oil, black pepper, flour, butter, beef broth, chopped parsley
Steps: 1. Rub both sides of the beef steak with pepper and salt.
2. Melt a little butter and mix with 1 tablespoon of flour to form a paste. (Use as a stock.)
3. Heat the olive oil, add the steak and sear for about 5 minutes on each side. (Rare or cooked, depending on your taste.) Remove the steak from the pan and serve.
4. Heat a little oil in a pan and sauté the onions until they are translucent. Add beef broth, salt, black pepper, and butter flour to thicken the sauce.
5. Pour the sauce over the steak, sprinkle with chopped parsley and serve with vegetables.
2 Black Pepper Steak
Materials:
4 pieces of steak, 1 egg, 1 lemon, breadcrumbs, 2 stuffed olives, 6 taels of mashed potatoes (240 grams), 1 tablespoon of butter, marinade: onion salt to taste, O rush juice to taste, egg batter: 2 eggs, 2 tablespoons of flour, mashed potatoes to taste: 1 egg yolk, a pinch of cardamom powder, egg sauce (for mashed potatoes)
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Methods:
1, steak wrapped in plastic wrap, patted until very preserved
2, add the marinade mix well A few moments, on the egg batter and then rolled on the top saturated crumbs.
3, put in hot oil and fry until golden brown, drain the oil in a dish.
4, egg white and egg yolk, and then crushed standby; lemon yellow peel, sliced, decorated with egg yolk and egg white, and then placed in the center of the steak.
5, potato puree add butter and potato puree seasoning stirred into a thick sauce, with a pumping bag plus five-star-shaped kiki-kit, kiki-shaped into a large flower, coated with egg sauce, put in the oven, until golden brown, mixed in the steak next to the steak, that is, done.
3 black pepper steak
Main ingredient: beef tenderloin Ingredients: potato cakes, fresh tomatoes, scallions
Seasoning: crushed black pepper, a small amount of Brown, brandy, whipped cream
Making: Beef tenderloin into a beef steak, sautéed over the fire to 5-6 maturity with creamy potato cakes, tomatoes, red wine, scallions can be
Flavor: Tender, wine taste stronger
Taste: tender, wine flavor.
Eating steak etiquette
Knife and fork: formal western food usually pay attention to eat a dish for a set of knife and fork, the use of the trick is to take from both sides from the outside to the inside in order to eat. The knife and fork for dessert are usually placed horizontally in front of the diner.
Spoon: The larger spoon is called a table spoon and is usually placed at the outermost tip of the diner's right hand. The other, smaller spoon is called the dessert spoon and is usually placed horizontally just above the dessert knife and fork.
Napkin: A napkin can be used to wipe the mouth and to cover the mouth when flossing. When the hostess spreads out the napkin, the meal is ready to be eaten, and when the hostess places the napkin on the table, the meal is over.
The wine to accompany the meal: red or white wine, fish and other seafood and chicken with white wine, beef, lamb, pork, etc. with red wine.
Pouring of wine: in a clockwise direction or starting from the honored elder, foreign wines are not poured to the full.
Cheers: In formal Western cuisine, toasts are made with champagne only, half of the glass should be drunk first, and wine or beer should never be used to fill the glass.
Tea: When drinking black tea and milk wine, do not use a teaspoon to scoop up the tea or stick it in a teacup, but place it on a cup holder.
Bread: When eating bread, be careful not to rub the bread against the bottom of the cup on your plate.
Course order: appetizer, bread, soup, main course, snack, dessert, fruit, hot drinks, and for Western casual meals, appetizer, soup, main course, dessert, coffee.