If you don't want to bother shooting, we suggest you use meat tenderizer, which will make the meat very tender. I do boiled meat slices with tender meat powder is very tender, the original use of raw flour and shoot are not so good results. If you like it tender, you can use a little more than the amount on the directions. No problem, I just use a lot.
Pat a little bit of raw flour will also be tender, or dip a little bit of egg white (egg white)
Sharp pepper beef tenderloin practice
Raw materials:
Beef tenderloin, sharp chili peppers, cooking wine, soya sauce, cornstarch, baking soda, other seasonings
Preparation:
1, the beef broken grain cut into thin slices, with cooking wine, soya sauce, soya sauce, cornstarch, a little bit of baking soda to grasp well. .
2, sharp chili peppers de-tipped and washed.
3, start a frying pan (oil a little more), when the oil is very hot, put the beef tenderloin stir-fry, until browned (seven mature) out of the oil.
4, sharp chili pepper sautéed in the pan, to the wrinkled when the next good beef tenderloin, seasoning, a little stir-fry, start the pan into the plate that is complete.
Australian beef tenderloin practice
Raw materials:
Australian beef tenderloin 200 grams; 25 grams of herb butter; pepper sauce 50 ml; french fries or other potatoes 1 packet; 1 packet of seasonal vegetables; salad side 1; grilled tomatoes, a 90 grams; salad garnish 1; bread 2; portions of butter 20 grams; salt to taste; black pepper to taste; English or ground strong mustard 20 g; 10 g garlic sauce; 15 ml vegetable oil; 40 ml salad dressing.
Procedure:
1: Season the tenderloin with salt and pepper, apply a small amount of mustard, garlic and oil, place on the grill and cook until tender, medium rare, well done, etc. according to the requirements, using the grill time to control to meet the requirements;
2: Make the meat with streaks (after 1 minute), turn the meat to an angle of 90 ° C. Repeat the above steps to make the meat with cross-hatching, turn it over to the other side and color the meat. Repeat the same for the other side and color;
3: Depending on the tenderness of the meat, determine the internal temperature (tender, rare, well-done, etc.) and serve with herb butter or pepper sauce;
4: Arrange the steak and garnish on a platter.
How to Make Crispy Beef Tenderloin
Buy spring roll wrappers and slices of raw beef, and cut the wrappers into square pieces with half-centimeter sides. Beef tenderloin need to marinate: celery, carrots, and parsley juice add a little yellow wine, salt, monosodium glutamate and other unusual seasonings, mix well. Place the slices of beef tenderloin in the marinade and let marinate for 30 minutes, then let dry.
Step 2:
Put the marinated beef tenderloin slices into the spring roll skin pieces, and press hard to make it stick to the pieces as if wearing clothes. Of course this with the roll skin clothes should be slightly thicker, to not see the skin of the beef is appropriate.
Step 3:
Pot of oil, seventy percent of the heat, into the pressed "dressed" beef tenderloin, popping until golden brown from the pan, drain the oil. Dip it in the tomato sauce while it's still hot, and eat it while it's still hot.
For those of you who like fries, you can make some fries while they're in the frying pan, so you don't have to waste the ketchup.