Ingredients
Main ingredient:
Beef
1 piece of sirloin
Sides:
1 red onion
Seasoning:
Garlic to taste
Brown Salsa with Black Pepper Sauce to taste
Red wine to taste
Black pepper to taste
Salt to taste Moderate amount
Light cream moderate amount
Wine moderate amount
How to make black pepper sauce:
Steps 1
Quarter onion, two cloves of garlic, chopped, and butter in a saute pan over medium-low heat.
Remove the steak from the freezer and place in the freezer to thaw naturally without unpacking.
Step 2
After the butter has melted, add the chopped onion, minced garlic and black pepper, sauté over low heat to bring out the flavors, then add a small amount of red wine and add the brown salsa.
Thaw the steak and put it on kitchen paper to absorb the excess blood. Trim or cut the sinewy areas and pour in a good amount of salad oil and rub it on both sides.
Step 3
Add salt to taste, add a little light cream, if too thick can be adjusted with a little red wine.
The delicious black pepper sauce is ready.
Seared steak:
Sprinkle both sides with freshly ground black pepper and a little wine, wrap in plastic wrap and marinate in the refrigerator for two hours.
Step 4
Take the steak out of the oven, sprinkle salt on both sides, heat a heavy-bottomed pan over high heat until almost smoking, add a good amount of salad oil and butter, and sear the steak on both sides until the surface is lightly charred.
Step 5
Sauté the onions and bell peppers in the same pan and sprinkle with salt. Besides being decorative, they are actually very tasty. Keep the sauteing time short to maintain the crunch.
First, the choice of pot is very important, with a special pan frying steak pot of course better, but we Chinese people can not eat a few times a year to fry steak, specifically to buy a pot utilization rate is low not to say that you have to look for a place to collect, it seems to be inappropriate. The effect of using a thick-bottomed skillet instead is also very good. Thick-bottomed pan, heat preservation performance is very good, steak can be put down to maintain a certain temperature, will not immediately cool down.
Secondly, the marinade method is very careful. Marinated steak must be first smeared with oil, the oil can seal the water in the meat does not lose. Then sprinkle freshly ground black pepper and a little wine, like vanilla flavor can add a little, do not add it does not matter. Wrap the meat in plastic wrap and let it marinate in the refrigerator for two hours or more. Pay special attention to the marinade can not put salt and soy sauce and other salty seasonings, to avoid killing out the moisture in the beef so that the meat becomes old.
Third, to use salad oil and butter mixed oil frying. Butter can use steak more tender, but the smoke point of butter is too low, it is not easy to reach the temperature needed to fry steak, so it is best to use salad oil and butter half of the mixture of oil frying
Fourth, the frying pan temperature must be high, high heat to the pan to smoke into the salad oil and butter, keep the fire into the steak, so that the surface of the steak quickly carbonized, locking the moisture so that even if the frying to nine ripe, the meat will not be too old. The meat will not be too old.