Introduction: How to make a beef tenderloin dish at home?

Next are the articles I have collected for you, welcome to read!

Method 1 Ingredients: 500 grams of fresh tea tree mushrooms, 300 grams of beef.

Seasoning: two cloves of garlic, cooking wine, soy sauce, pepper, salt, starch, chicken powder.

Method: 1. Wash and cut the tea tree mushrooms, drain and set aside.

2. Cut the beef into thin strips, mix well with a little cooking wine, salt, pepper, meat tenderizer and starch and set aside.

3. Heat the wok, add oil (slightly more oil than usual for cooking), 80% heat, add fresh tea tree mushrooms and stir-fry over high heat. Water will come out after frying for a while, continue to fry until the tea tree mushrooms become dry and the mushroom body turns yellow.

Remove when hair is dry and set aside.

4. Continue to heat the remaining oil until it smokes, pour in the simmered beef tenderloin, stir-fry and immediately turn off the heat, and use the remaining heat to stir-fry the beef until it changes color.

5. After restarting the fire, add the garlic slices and stir-fry the beef tenderloin without taking it out. Pour in a little light soy sauce to color the beef tenderloin. Then add the tea tree mushrooms, add a small amount of salt, stir-fry evenly and pour in a little chicken powder.

Offer.

I think the key to making this dish is that the tea tree mushrooms must be fried to dry and turn yellow, so that they will have the same flavor when eaten. If there is moisture, the taste of the tea tree mushrooms will not be tasted.

Method 2 Ingredients: 200g beef fillet, 7 green peppers, 4 garlic, 1 piece of green onion, 1 small piece of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce (can be replaced by soy sauce), 1 tablespoon of rice wine, 1 teaspoon of black pepper powder, 1 tablespoon of meat tenderizer (use

Dry starch instead) 5 tablespoons of peanut oil, appropriate amount of salt, preparation process of green pepper beef tenderloin: 1. Prepare the main ingredients.

2. Cut the green peppers in half and cut them into segments; chop the green onions; cut the ginger and garlic into fingernail-sized pieces; cut the beef against the grain into slices, and then cut into thin strips.

3. Add dark soy sauce, rice wine, and black pepper to the beef and mix well in the direction. Add the gravy (1 tablespoon meat tenderizer and 1 tablespoon water) and mix well.

4. Add 2 tablespoons of peanut oil, mix well, and marinate for more than 30 minutes.

5. Put 3 tablespoons of oil in the wok. When the oil is hot, add the beef. Stir-fry quickly over medium heat until all colors change. Remove the meat separately.

6. Use base oil to fry the onions, ginger and garlic.

7. Add green pepper, add a little salt and stir-fry until fragrant.

8. Add the smooth beef, add oyster sauce and stir-fry evenly, check if salt is added, and then remove from the pan.

Food Tips: 1. It is better to cut beef against the grain, and it is more suitable to cut it into 3-4 mm strips.

2. Mixing meat tenderizer powder with water into gravy will work better. Add 1 tablespoon (cap) of powder to 1 tablespoon water.

You can also mix it with dry starch or marinate it with baking soda in advance.

3. Mix the beef ingredients first and then use the gravy. You can also add some egg white.

4. Continue to seal the surface with oil to ensure that the beef does not lose moisture when sliding the pan, making it more tender.

5. If you only want spicy flavor, you can use Hangzhou pepper instead.

If it's very spicy, you can stir-fry the chili more or add some millet to make it spicy.

6. When frying the peppers, you only need to add a little salt to make them salty; dark soy sauce is added when marinating, and there is oyster sauce at the end, so basically no salt is added when frying this dish.

7. If your oyster sauce is not sweet, you can add some sugar and a few drops of sesame oil before cooking.

Ingredients for the third recipe: 300g beef tenderloin, 1 onion, 1 egg white, 20ml water starch, 1 tablespoon rice wine (15ml), 20ml oyster sauce, 1 green pepper, 200ml oil (actual consumption 30ml), McCormick grinding bottle black peppercorns

20g Method 1. Wash the beef tenderloin, dry the surface moisture, and cut into 1cm thick strips.

Then add egg white, rice wine and water starch, mix evenly, and marinate for 20 minutes.

2. Peel the onion and cut into thin strips.

Wash the green peppers, remove seeds and cut into 1cm wide slices.

3. Heat the oil in the wok over medium heat. When it is 50% hot, add the marinated beef tenderloin strips and stir-fry quickly until cooked, then remove and drain the oil and set aside.

4. Adjust the grinding head of the McCormick grinding bottle black peppercorns to the mid-range to grind out medium-sized peppercorns.

Leave the oil in the pot, heat it up, add ground black peppercorns and oyster sauce, add shredded onions and green pepper slices and stir-fry for a while after they are fragrant.

5. Finally, add the beef tenderloin strips and stir-fry briefly until the surface of the meat strips is evenly coated with black peppercorns.

Tips: The word "beef tenderloin" comes from Cantonese, which is the common name for beef tenderloin.

It is popular because of its high protein content, low calorie content and almost no fat.

When the spiciness of McCormick's freshly ground black peppercorns meets the most tender beef tenderloin, the delicious "sparks" naturally collide.