Main ingredients: 200 grams of beef tenderloin

Seasoning: 10 grams of butter, 2 grams of salt, 1 gram of pepper, 10 grams of spicy soy sauce, 30 grams of vegetable oil

Beef tenderloin steak characteristics:

The flavor is fragrant, the outside is burnt and the inside is tender.

Beef tenderloin steak practice:

1.the sinews of the tenderloin to remove the net, with a knife to shoot the long 10 centimeters, 1 centimeter thick cake, with the back of the knife gently smashed flat, and then the knife to the meat cake rounded, the knife point in the steak chopped evenly, to avoid shrinkage in the frying, sprinkle both sides of the pepper, fine salt.

2. to the frying pan into the oil, burned to ninety percent of the heat, the tenderloin into the two sides of the frying into a golden brown, decant the oil, into the butter a little frying, with a spicy soy sauce a cooking, into the gravy, frying can be (to the outside of the burnt inside, the middle of the blood juice is appropriate).

Beef Tenderloin Steak Preparation Tips:

1. When the tenderloin is fried and served, put the meat steak on the plate, and put the fried potato strips, boiled diced beetroot, boiled carrots, and other vegetables on the table after heating and serving around the tenderloin.

2. About 500 grams of vegetable oil is required for the deep-frying process.