material

2 filet mignon steaks, 3 tablespoons of ground black pepper, 1 chunks of butter, half a tablespoon of olive oil, chopped garlic, broth, salt, 1 small cup of cognac.

working methods

1. Dry the steak with a paper towel, sprinkle with salt, and then press the ground black pepper on the bottom and surface of the steak for about 20 minutes.

2. Put the butter and olive oil into a hot pot until the butter grows rapidly. Turn to medium heat, put the cows in and fry for about 4 minutes, then fry for 3 minutes (about 5-6 ripe), take them out and put them on a plate.

3. Heat the remaining butter, add garlic and stir-fry, pour it into cognac, and ignite it to make the alcohol burn.

4. Add the stock, scrape out the essence from the bottom of the pot with a spatula, melt it in the soup, then cook for 4-6 minutes on high fire to thicken the soup, then add a spoonful of butter and a little salt, and then pour the sauce on the beef tenderloin.

5. Cook the green beans and corn in hot water, immediately drain them in ice water and put them in a plate. Spread a piece of butter on beans and jade, squeeze some chicken liver sauce and French bread, and serve with red wine. It's delicious.