Raw materials: 300 grams of beef tenderloin, 5 grams of black pepper, broccoli, 10 grams of butter, 30 grams of Bronx sauce, 100 grams of oil, fine salt, pepper, wine, a little each.

Steps

1: Let a whole steak stand at room temperature to thaw completely, then dry the blood with kitchen paper towels.

*Thawed steak can be wiped with kitchen paper towels to remove moisture, but do not rinse with water, as this will cause the beef to lose too much moisture and affect the flavor.

2. Sprinkle the surface of the steak with a little black pepper and salt, apply a good amount of olive oil, massage with your hands for a few minutes and then marinate for 15 minutes.

3. Heat a striped cast-iron skillet over high heat until lightly smoking, add a little salad oil, place the steak in the pan and fry first, adding the garlic clove and thyme at the same time, and then turn for the first time after about 30 seconds when you can observe caramelization around the edges of the steak.

5. Turn the steak over and put 30g of butter in the pan without waiting, and turn the heat down immediately. When the butter is completely melted, use a spoon to take the oil in the pan and keep pouring it over the steak, and then turn it over for the second time and fry for a while after frying the B-side over low heat for 2 minutes.

6, the steak clip stand up, fry the side of the steak, sealing treatment, turn off the fire out of the pot.

7, put the fried steak on the board or plate (do not leave it in the pan, the residual temperature is very hot), let it rest for 5 minutes.