sirloin steak with French mushroom juice materials sirloin steak, French mushrooms, potato pieces, yellow juice, thyme, minced onion, minced turnip, butter, salt, pepper and red wine

Practice (1) Marinate sirloin steak with salt, pepper, thyme and red wine.

(2) Cook the potato pieces, stir-fry with butter until golden brown, add salt and pepper to taste, and sprinkle with coriander powder.

(3) Stir-fry onion powder with butter, add French mushrooms, red wine and yellow juice, and simmer until the mushrooms become soft and the juice becomes thick, thus obtaining French mushroom juice.

(4) fry the marinated sirloin steak to the required maturity, take it out, put it in a basin, serve with potato pieces, and pour in French mushroom juice.

black pepper steak is made of 1 piece of beef, half onion, 2 garlic, 1 small piece of butter and a little black pepper

Method 1.1. Cut the beef into pieces half the size of a palm (just 1 piece for each of the four people in my family) and pat it loose with a glass bottle or a meat hammer. I use a rolling pin, which may not be strong enough. 2. Sprinkle salt and black pepper powder on the meat and evenly spread it on both sides. After the oil melts, set up the steak and fry it slowly to the maturity you want (my steak is relatively rare). 5. Dish the steak, and saute the garlic and onion with the remaining oil in the pot. 6. Stir-fry the onion until it is soft, add a bowl of clear water to boil it, add a few drops of wine, season it with salt and black pepper powder, and stir-fry it slowly until it is thick. 7. Pour the boiled black pepper juice on the steak. < P > Lazy people. The method of freshly grinding black pepper

Move the frozen steak with a thickness of 2cm from the freezer to the freezer one day in advance, and take it out and put it at room temperature one hour before frying (if it is chilled steak, just put it at room temperature)

Set the oven at about 5 degrees, and preheat the plate

Put it in a frying pan with a thick bottom (it must have a thick bottom, which can accumulate heat. I use grill pan, the kind with edges). Don't add any oil

use kitchen paper towels (not ordinary napkins) to suck down the juice on the steak surface

sprinkle a teaspoon of sea salt on both sides of the steak, smear it by hand

and put it directly on the baking tray. First, turn the side A for 1 minute, then turn the side B with a shovel for 1 minute, and then turn it over (note that the angle of the turned steak in the pot should cross the first time in order to obtain beautiful patterns) for half a minute. Half a minute on side b

put the steak in a heated plate, sprinkle with freshly ground black pepper, put it in the oven together with the basin (the temperature is still about 5 degrees), and put it in the oven for 5 minutes (so that the steak can absorb the gravy just fried), and a perfect juicy steak of medium rare can be enjoyed

Swiss fried steak ingredients: 3g of American steak, 2g of shredded carya cathayensis sarg, carrot sticks and carrots. Seasoning Lee Kum Kee Seafood Sauce 2g, Lee Kum Kee Zhuhou Sauce 1g, Walnut Sauce (available in the market, with a faint walnut flavor, with the same usage as seafood sauce) 3g, Garlic oil 5g, oyster sauce 2g, light soy sauce 4g, Xintianmanas (oak type) wine 13g, mustard 1g, beef powder 1g, brown sugar 2g, peanut butter 2g, and raw flour 15g.

Practice 1. Mix garlic oil with seafood sauce and pork chop sauce, stir-fry in a pan with low fire, add chopped pecans, oyster sauce, peanut butter, 3g soy sauce, 1g wine, mustard, brown sugar and beef powder, stir-fry together, and take out the pan for later use.

2. marinate the steak with 1g of light soy sauce, 3g of pepper and wine for 3 minutes, and pat the surface with raw powder after marinating.

3. Put salad oil in the pot, and when it is 5% hot, add steak and fry it for 3 minutes until it is uncooked, add walnut sauce and fry it for 1 minute until it tastes delicious, take it out and put it in a pot, and decorate it with carrot strips, cucumber strips, tomatoes, lettuce and shredded red pepper.

savory curry steak material: 4 steaks, 1 potato, 1 carrot, 5 tablespoons water; Half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, 1 teaspoon of sugar and 1 cup of clear water

Practice 1. Wash the steak, cut it into small pieces from the middle of the bone, add seasoning and mix well, marinate for 2 minutes,

2. Fry it on both sides with a little oil in a pan and serve it out;

3. Dice onion, peel and cut potatoes and carrots respectively. Stir-fry diced onion with 2 tablespoons oil, then add curry powder and stir-fry, then add carrots, potatoes and other seasonings to boil.

4. Cook on low heat for 1 minutes, then add beef chops and stir-fry until the soup is dry and thick, then turn off the heat and serve.

2 pieces of red wine filet mignon, freshly ground black pepper and salt, 4 tablespoons of Italian aged vinegar and 4 tablespoons of dry red wine

Method 1. Sprinkle salt and black pepper on both sides of the steak.

2. Heat a frying pan over medium-high heat, put the cows in, and fry each side for one minute until it turns yellow. Switch to medium-low heat and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, and brush a little oil when turning the steak.

3. Put the steaks in two heated plates and brush some seasoning on each steak.

1 piece of steak (3g), 3 tablespoons of finished steak juice (45ml), 2 teaspoons of olive oil (1ml), and 1 teaspoon of brandy or whisky (5g) are used for frying.

Put the steak in a frying pan, fry it for 3 seconds on each side, and then fry it back and forth several times. If there is fat, you can fry it for a while to let the oil ooze. Put brandy or whisky when you get out of the pot.

put the steak into a dish with mashed potatoes and pour the ready-made steak sauce. Boil broccoli in water for 1 minute until cooked, and decorate it on a plate.

sirloin steak ingredients: 2g of sirloin steak, 4g of potato pieces, 4g of carrot pieces, 2 tablespoons of salad oil, 12cc of black pepper sauce, and 1/2 tsp of salt

Practice 1. Take a soup pot, pour a proper amount of water into it and bring it to a boil, then put the potato pieces and carrot pieces into high heat to be cooked, and take them out for later use.

2. take a pan, pour salad oil and heat it until it is slightly burning. first, add sirloin steak, sprinkle salt on it, fry it for about 1 minute on high fire until it is set, then turn it over, and then fry it on low heat until it is cooked to your liking. take out the pan and arrange the dishes.

3. Put the potato pieces and carrot pieces from the first method into the dish of the second method, and finally pour the black pepper sauce.

ingredients of grilled tomato filet mignon: 1. American filet mignon, 16g; 2 pieces of chopped red tomatoes (canned); 3 pieces of nine-story tower (chopped); 2 pieces of garlic (minced); 5. 1 tablespoon of olive oil

Practice 1. Fry filet mignon until it is ripe, and then put it in the main dish

Pour in a little white wine

3. After the alcohol component evaporates, add the whipped cream

4. Concentrate it to a semi-thick degree, and properly season it into juice, and pour it on the steak.

Black Grilled Steak Material: 175g of tenderloin steak, 2 tablespoons of olive oil, proper amount of salt and freshly ground black pepper, seasoning, 8 garlic, mashed and 4 fresh rosemary

Practice 1.

2. Brush a little olive oil on both sides of the steak-this is to prevent the steak from sticking to the grid; Sprinkle with salt and pepper. Rub garlic on both sides of the steak and marinate for 15 minutes.

3. Put the steak in the preheated oven and turn it once after 3 seconds (this is to prevent this side from burning); Put a little rosemary on it; Then bake each side for 7 minutes, or bake it as rare as you want. Remember to remove the rosemary before turning it; Turn it over and put it back on the meat.

a steak with red wine and honey sauce, a little olive oil, 3g butter, half an onion (chopped into minced onions), half a cup of red wine, 1 tablespoon of honey, 1/2 piece of beef essence (chopped for use), a proper amount of assorted vegetables, a little French parsley (chopped), and a little salt and black pepper

Practice 1, blanch the assorted vegetables with hot water. Spare.

2. Spread salt and pepper on both sides of the steak, heat the pan, pour olive oil, fry over high fire until both sides are browned, and then turn to medium fire to fry to the extent you need. Then take it out and let the steak "rest" (according to the standard of standing for 5 minutes for each inch of steak). This process is to give the steak time to reabsorb its juice. If you eat it immediately after frying, once you cut it with a knife, the delicious juice will flow to the plate. Boil the sauce, filter the sauce with a strainer

3. When the steak is resting, make the sauce. In the pan where the steak was just fried (without washing), melt the butter (without butter, just use the leftover oil from the steak just fried), stir-fry the onion, pour in the red wine (or add a little water to cook it together), add the beef essence, and cook until the juice is sticky, and turn off the fire. Use a filter to omit the chopped onion and leave only the juice. Then mix the honey into the sauce.

4. Put the assorted vegetables on the plate, put the steak on it and pour the sauce on it.

Main ingredients of German-style grilled steak: 5g clean steak,

Seasoning: salt, sugar, pepper, soy sauce, wine and monosodium glutamate

Practice ① Pat the steak with a knife and marinate it with salt, sugar, pepper and other seasonings for half an hour;

② put the cows on the grill and bake them in a box, first baking for 25 minutes, then flipping and baking for 1 minutes.

filet mignon material: 1 filet mignon, 2 asparagus, 2 carrots, 2 corn shoots, 2 leeks, 1/2 onion, 1 garlic, 1 onion, 1/2 pepper, 1㏄ stock, proper amount of cream, 2 tablespoons of sand tea sauce, a little pepper and a little salt

2. Wash carrots, peel them and cut them into small pieces, wash asparagus and cut them into pieces, wash corn shoots and Hongxi mushrooms, blanch them in boiling water until cooked, and then take them out and set them on the plate.

3. Heat a pot, put a small piece of cream to heat it, then put the filet mignon made in the first method into the pot and fry it on low heat until both sides are about half cooked.

4. put the filet mignon made in method 4 into an oven at 2℃ and bake for about three minutes until the steak is medium-cooked, then take it out and put it on the plate made in method 2.

5. Wash and chop the garlic, wash and chop the red onion, and wash and cut the onion; Heat another oil pan, add minced garlic, red onion, chopped green onion and sand tea sauce to saute until fragrant, then add broth to boil, thicken it with white powder water until thick, and pour it on the steak in Method 4.

Rib-eye steak material: one piece of rib-eye steak (about 4g), half a spoonful of black pepper, 2g of butter and 2g of salt

Practice 1. Put the cattle in a fresh-keeping bag and beat them to break the tendons, so that the meat will be more tender and will not shrink when roasting;

2. Grind some black pepper and spread it evenly on both sides, then coat it with butter and salt, massage and relax for 3 minutes;

3. Preheat the oven to 22 degrees, put the steak into a thick baking tray, and bake it for 1 minutes in the middle layer.

4. Turn over and bake for another 8 minutes, and it will be eight-cooked. If you like to eat something tender, the time can be shortened to (8 minutes on one side and 5 minutes on the other);

5. Dish the steak. Use the remaining temperature and butter in the baking tray, then cook 2 tablespoons of red wine, and finally pour it evenly on the grilled steak.

6. Cut it open and eat it. The steak is delicious!

fried red wine T-bone steak Ingredients: 1. American T-bone steak, 4g; 2. (Shredded), 3g; 3. 1/2 cup of red wine

Seasoning: 1. 1 tablespoon of olive oil, 2. salt, and a little yellow cream

Practice 1. Seasoning T-bone steak properly first

2. Heat it in a pan. After softening, pour in the red wine

4. After the alcohol is evaporated, add a little yellow cream to make gravy, and season it properly. When using, pour it on the T-bone steak.

One piece of new york steak material, new york steak, 4g of cream, 2 tablespoons of red wine, 1/8 teaspoon of thyme, 1/2 teaspoon of minced garlic, appropriate amount of black pepper, appropriate amount of sugar and salt

Method 1.

2. Sprinkle red wine, thyme, minced garlic, black pepper, sugar and salt evenly on the steak in Method 1 and marinate for 1 minutes.

3. put the cream in the pan and heat it to 8 minutes on medium heat, then turn to medium heat and fry the steak made in the second method.

4. fry each side for about 2 and a half minutes, until the skin of the steak is golden yellow, and the cooked degree can be according to personal preference.

lavender sirloin steak material: American sirloin steak is 25g, fresh lavender is 1 plant, lavender leaves are 1g, red wine is 5cc, beef thick juice is 1cc, and foie gras is 1g

Practice 1. Add 1cc beef thick juice into 5c c red wine and 1g lavender leaves, heat and concentrate into a sauce of 1cc.

2. fry the American sirloin steak on both sides over medium heat until it is half done.

3. Put the foie gras into the sauce of Method 1 and pour it on the grilled American sirloin steak.

4. Decorate with fresh lavender leaves.

grilled onion steak is made of 4 slices of beef chops, 1g of onion, 3 grains of garlic, and appropriate amounts of red wine, black pepper sauce and cream.

practice 1. peel and slice garlic, peel and shred onion, blanch beef chops in boiling water, and drain.

2. Heat the wok with cream, add garlic slices and stir-fry until fragrant, add beef chops and stir-fry, then add red wine and black pepper sauce and stir-fry, wrap them in aluminum foil and put them on a baking tray.

3. Put the baking tray in the oven and bake at 25 degrees Celsius for 2 minutes. When cooked, take it out and put it in the tray.

COOK1 seasoning, the top steak material in Tuscany (available in supermarkets or online), 25g sirloin, 1g broccoli, 2 shallots, 1 egg and 1 tomato.

Raw material treatment: beef is washed and sliced with a thickness of about 2cm. Gently pat it with the back of the knife. Usually, the supermarket buys it thicker and can open it from the middle piece.

Pickling: Add COOK1 Tuscan top steak seasoning and water, and marinate for 2-4 hours, preferably in the refrigerator overnight, so it tastes better.

frying: heat a small amount of oil in a pan and add the marinated steak. Turn the steak over again and again, and when it is cooked (according to personal taste), put it into a serving plate. Fried eggs are cooked and put on a plate.

cut tomatoes and broccoli and decorate.

ingredients of Wellington steak:

76g of beef tenderloin, trim off excess fat, and trim the shape to be more rounded, and tie

4 tbsp of English mustard with cotton rope, or ordinary mustard sauce. But don't use Dijon Mustard

prosciutto, 6 pieces of puff pastry sheet (25cm x 25cm), refrigerate in the refrigerator, and only take flour 1/2 teaspoon of

salt (tsp)

black pepper when using.