Materials:

2 slices (200g) of filet mignon, proper amount of shredded cheese and 2-3 slices of red tomatoes.

Seasoning:

240ml of port wine, beef soup block 1 block, French mustard sauce 1 tablespoon, a little salt and black pepper.

Dish decoration:

Mashed sweet potatoes, mashed potatoes, Chinese cabbage flowers, carrots, corn shoots, sweet beans. Appropriate amount of cauliflower.

Practice:

1. Sprinkle salt and pepper on the surface of the steak, put it in a preheated charcoal oven, and charcoal roast it until it shows clear branding marks.

2. Spread cheese slices and tomato slices between two steaks, put them in a preheated oven and bake at 200 degrees Celsius until the cheese softens.

3. Pour the port wine into the pot, concentrate it to only 1/3 with high fire, add the beef soup block and 120℃ water, cook it with low fire until the beef soup block melts, stir in a tablespoon of French mustard sauce to taste, and pour it on the steak.

4. Boil or stir-fry dishes and other foods with water, and then arrange the dishes.

Little kung fu

1. Soft cheese or pizza cheese is the best choice for shredded cheese.

2. Port wine can be replaced by sherry.