150g filet mignon, 40g butter, 2 tbsp red wine;

Seasoning:

Black pepper, sugar and salt to taste;

Dipping Sauce:

Black pepper to taste;

How to make:

1) Trim and trim the steak to shape, remove the grease and cut into butterfly slices.

2) Mix red wine, crushed garlic, black pepper, sugar and salt, pour over the steak in recipe 1, mix well and marinate for 5 minutes, set aside;

3) Heat up a pan, put the cream into the pan, cook over medium heat until 8 minutes hot, reduce the heat to medium-low.

4) Wipe the marinated steak dry and place it in the pan. Fry the steak for about 3 1/2 minutes on each side, until the skin is golden brown.

5) Serve the steak on a plate with the black pepper sauce drizzled on it and eat slowly.