1 steak

Supplements

3 portobello mushrooms 2 cherry tomatoes 1 cucumber 1 lettuce ? sprig penne 50g egg 1 egg

Seasonings

Salt 1/2 tsp black pepper sauce moderate olive oil moderate tomato salsa moderate

Fillet steak recipe

1. Frozen steak Take out and warm back to soft, put black pepper powder and salt marinade for 10~15 minutes. Then wash and de-stem the portobello mushrooms and slice them, wash the tomatoes, cucumber and lettuce separately, slice the tomatoes, cucumber and lettuce

2. Boil water in a saucepan, add 1 teaspoon of salt, cook the rigatoni in a continuous stream in the saucepan, remove from the pan and mix with a little olive oil and set aside

3. Pour some olive oil into a pan, heat up the pan, add the portobello mushrooms slices and fry them over a medium heat until they turn colorful on both sides, then pull them to the side of the pan and cook until they turn colorful. Pull the mushrooms to the side of the pan, add the steak, fry for a minute on each side, squeeze the black pepper sauce seasoning on the beef and mushrooms

4. Set the steak to one side, crack an egg and fry until the bottom is golden brown (fry the egg time to turn the steak so that the sauce is well coated and mix the mushrooms and the sauce), turn the egg over and turn off the heat, and then use the residual heat to bake the egg, you can not turn over if you prefer the egg to be a little bit raw, oh.

5. Arrange the steak and eggs on the plate, put mushrooms, lettuce, tomatoes and cucumber slices around it, put the cooked pasta on it and squeeze tomato sauce on it, then you can