Ingredients: 2 steaks, half onion, red wine15g.

Accessories: 5 slices of ginger, 4g of salt, 20g of water, June fresh soy sauce15g, a little black pepper, 4g of starch, 6g of vegetable oil or butter, cooking wine10g, tomato sauce (decoration) and green pepper (decoration).

Steps:

1, beef tenderloin or outer tenderloin, washed and cut into two pieces with the thickness of 1 cm.

2. Use the tip of the knife to break the fascia.

3, tap twice with the back of the knife, and the loose tissue will be soft and tender.

4. Put it into a basin, add 20g of water and 0/0g of cooking wine.

5. Put on gloves and massage the steak! Let the steak eat both water and cooking wine.

6. Add soy sauce and salt and continue to knead well.

7. Add ground black pepper and knead well again.

8. Add starch and knead evenly by hand.

9. Add oil and seal the surface to prevent drying.

10, cover with plastic wrap, and marinate in the refrigerator 1 hour or more.

1 1, preheat the oven and fire it up and down 200 degrees. Spread tin foil on the baking tray, and put a few slices of ginger and onion.

12, put the pickled beef on the onion, and brush the surface of the steak with vegetable oil or melted butter.

13, bread around, bake in the oven at 200 degrees 15 minutes. The oven temperature is different. If the time is up and you don't look familiar, you can put it in and bake it again for a little time.

14, prepare red wine15g.

15, take out the steak, open the tin foil, turn the steak over and pour the red wine.

16. Continue to put in the oven and bake for 8 minutes. Bake directly, no need to wrap tin foil. It is basically well-done when it comes out. If you like to eat 78% ripe, you can shorten the time accordingly.