Ingredients
Main ingredients: veal tenderloin, garlic, potatoes, broccoli, peas, carrots, mushrooms, hot or colorful peppers, olive oil or sesame oil, black pepper, wine
Sauces: steak sauce, a little ketchup, a little milk or cream, black pepper (black pepper grinds), garam masala
Methods
How to do it
Measurements
These are the best ways to make steak. /p>
1, tenderloin 1cm-1.5cm thickness patted soft, add olive oil or a little sesame oil, black pepper marinade for 30 minutes.
2, potatoes randomly cut into pieces, add hot pan frying golden brown standby.
3. Blanch broccoli and peas.
4, the pan add a little olive oil or vegetable oil, heat up the carrots, mushrooms and stir fry, add potatoes, broccoli, peas, colored peppers, garlic and stir fry a few times, add salt and black pepper, turn off the heat and plate.
5, stainless steel or iron pan with the largest fire hot smoking, into the marinated tenderloin, can not be turned frequently must be molded twice. One side browned or smoked put a little wine. The edges can also be turned over when both sides are done. The steak must not be overcooked, and is best served rare or medium rare. When you cut into it, it will have a little blood color, this is the best condition. The fire is not afraid of, normal, you can turn over or put a little wine on it!
6, like fully cooked can be heated, put into the steak grill when the wine into the grill a little more so that you are not afraid to grill paste.
7, sauce dilution: pot into the olive oil or a little sesame oil, heated into the garlic sauté, + steak sauce + ketchup a little + milk or cream a little + black pepper. This time the fire is not easy to too much, as long as the sauce is sufficiently diluted to collect juice and standby.
8, out of the best-looking plate to use imagination to plate, not less than five-star restaurant steak oh. (
Tomato steak
Materials
Main ingredient: beef short ribs half a catty, 1 onion, 2 tomatoes
Accompaniment: soy sauce, sugar
Practice
1, beef short ribs cleaned, blanched in boiling water, put into the wok.
2. Peel the tomatoes and put the whole tomatoes and onions into the wok.
3, add water, submerge the steak.
4, add the right amount of soy sauce and a little sugar, direct high heat, boil 6 hours.
Red wine black pepper steak
Materials
Beef Lee steak 500 grams, 150 grams of red wine, 5 grams of salt, 5 grams of black pepper grains, 5 grams of black pepper, 1 gram of stone powder (it is more salty than salt, no, you can increase the amount of salt to 10 grams), 1-3 grams of sugar, butter, onions, egg whites 1
Practice
1, steak washed, with the back of the knife Pat flat to 50 under, the thinner the meat, the better.
2, pat the steak hair into the plate, put red wine, salt or stone powder, black pepper, black pepper, sugar, butter, minced onion, egg white, marinate for 30 minutes to taste.
3. Pour a thin layer of oil into a non-stick sauté pan and sauté the marinated steak for 1 minute to 3 minutes (the steak should be cooked to 7-8 minutes).
4, finally put a little onion flavor better oh!
Pizza Steak
Ingredients
2 slices of filet mignon, a pinch of salt, 2 slices of canned pineapple, 4 tbsp of pizza sauce, 100g of shredded cheese
Practice
1. Dice the canned pineapple slices and set aside.
2. Sprinkle the filet mignon with a pinch of salt, top with the diced pineapple from recipe 1, spread with the pizza sauce, and then sprinkle with the shredded cheese.
3. Place the steak in a preheated oven and bake at 210℃ with the rotisserie function for about 15 minutes, until the top is golden brown.
Tuscan Prime Steak
Ingredients
COOK100 Seasoning Belt (available in supermarkets or online), 250 grams of sirloin, 100 grams of broccoli, 2 parsnips, one egg, one tomato
Practice
Treatment of raw materials: Wash the beef and slice it thinly to a thickness of about 2 centimeters. Use the back of the knife to gently pat apart, usually buy back from the supermarket is thicker, you can slice from the center.
Marinating: Add COOK100 Tuscan Prime Steak Seasoning and water and marinate for 2-4 hours, preferably overnight in the refrigerator for better flavor.
Frying: Heat a small amount of oil in a pan and add the marinated steak. Turn the steak over and over again, and serve when it is cooked through (according to personal taste). Fry the eggs and serve on a plate.
Cut tomatoes and broccoli for garnish.
1
Black Pepper Steak II
Materials
Steak, black pepper, oil, red wine (optional), butter (optional)
Methods
1, take the back of the knife to break the tendons of beef. This makes it easier to cook and it feels bigger when you eat it.
2. Marinate: sprinkle salt and black pepper on the steak, rub with oil and marinate for an hour or more.
3. After marinating, the surface of the steak is shiny with oil and can be put into the pan.
4. Heat a pan and add the steak directly.
5, one side of the fried side, turn once enough, do not flip around. Time to grasp their own, high heat for about 1 minute, or the surface of the charred black can be turned.
6. Turn off the heat and add the final seasoning while the pan is still warm: a small spoonful of red wine or a small piece of butter, pour a little soy sauce can also be, here you can play freely.
American sirloin steak
Ingredients
Ingredients: 1 sirloin steak (Top Loin cut, 0.8 ounces)
Seasonings: Salt, Pepper, Olive Oil
Herb Butter: Italian Herbs, Room Temperature Butter
Mix the chopped herbs or dried spices with the room temperature butter and place back in the refrigerator. Refrigerate.
(Note: You can do this without the spices.)
How to do it
1. Take the steak out of the freezer, dry it off, and bring it to room temperature. (Note: water will come out when you don't dry it off, and steak will come out when it's too cold.)
2. Preheat a pan over medium-high heat until you can feel a strong heat when you put your hand on top of the pan (this is important);
3. Sprinkle both sides of the steak evenly with salt and pepper, dab some olive oil on one side, and rub it in well;
4. Place it in the pan with the oiled side down, and start timing it for about 5 minutes;
5. Don't touch the steak until you need to turn it over after 5 minutes, then turn it over and sear the other side for about 4 minutes;
6. When the time is up, press the center of the steak gently with your finger to judge the doneness, if it's too soft it means it's too rare, continue to sear it for another 1-2 minutes. (nagging: if you have an oven, sear the steak for 2 minutes on each side, then put it into the grill at 180 degrees Celsius for 5-7 minutes, as well.)
7. Place the steak on a plate that has been rinsed with warm water, and wrap the steak with tin foil around the plate (nagging: this way the plate is not cold and the steak won't shrink when it gets cold);
8. Let the steak rest like this for at least 5 minutes, or up to 15 minutes if you don't want the steak to get cold. (A word of caution: you can put it in the oven or in the microwave.)
9. After the final side dishes are done, take the steaks out to a plate and top with the finished herb butter.
9.