1. There is such a dish in my gourmet menu that makes my mouth water with endless aftertaste when I think about it. That's the filet mignon my uncle taught me to fry. The filet mignon is fat but not greasy, tender and juicy. After being cooked by my uncle’s superb skills, a piece of filet mignon that is charred on the outside and tender on the inside, melts in your mouth, is my and my sister’s favorite. Taste a piece and your entire mouth will be filled with the strong aroma of rosemary, accompanied by a hint of garlic and fragrant butter. When you bite into it, the tender and juicy beef seems to be dancing in your mouth, and the beef soup is erupting like a volcano. It's so delicious, how could I not love it!

2. Now let me teach you how to make this steak that is full of color, flavor and flavor. Ingredients: filet mignon, garlic, rosemary, pepper, salt and butter. First, rub the pepper, rosemary, and salt on the steak and marinate it for fifteen minutes. After fifteen minutes, heat the pan over high heat, then pour a little olive oil, and fry the steak for thirty seconds on each side. Remember , only takes thirty seconds! This will quickly cook the surface of the steak and lock in the juices. Reduce the heat to low again and add the butter, garlic and rosemary. If you don’t turn down the heat and the steak is cooked quickly, congratulations! You'll get a nice, old steak. Finally, you need a spoon to continuously pour melted butter over the steak. The key to creating a crispy outside and tender inside is in this last step. It will be ready to serve in about a minute.

3. As I write this, my mouth is watering again! I have to make one to share with my sister.