Beef Rolls with Red Wine Sauce

Main Ingredients: 300g of beef tenderloin, 30g each of onion, fresh shiitake mushrooms, green peppers, red peppers, and enoki mushrooms, and a little bit of purple leaf lettuce and spinach leaves.

Seasoning: 5g each of salt and black pepper, 2g each of white pepper, 15g of red wine, 10g each of beef extract and olive oil.

Practice:

1, cut the beef tenderloin into 100 grams of 1 piece, and then patted into a similar size of thin slices standby; onions, mushrooms, green peppers, red peppers, respectively, washed, shredded.

2, take the pot into the olive oil, first into the onion shredded sauté, to be fried soft into the mushrooms, green pepper, red pepper, mushrooms continue to stir-fry, add red wine, white pepper, black pepper, salt, cow fine powder boiled pot of onion, mushrooms, green pepper, red pepper, mushrooms, pot of broth standby.

3, the fished out shredded vegetables evenly spread on the center of the patted beef tenderloin slices, roll the slices of beef tenderloin into beef rolls, put the rolled beef rolls in a skillet to fry on the color, and then put them into a baking dish, pour the soup reserved in the pot over the beef rolls, bake them in the oven at 220 degrees Celsius for 15 minutes to serve, and garnish with washed purple leaf lettuce and spinach leaves.