Seasoning: butter 10g, salt 2g, pepper 1g, spicy soy sauce 10g, and vegetable oil 30g.

Characteristics of beef tenderloin steak;

Delicious, tender outside. The practice of steak with beef tenderloin:

1. Remove the ribs from the tenderloin, pat the cake flat with a knife with a length of 10 cm and a thickness of 1 cm, gently flatten the meat pie with the back of the knife, then round it with a knife, and chop it evenly on the steak with the tip of the knife to avoid shrinking when frying. Sprinkle pepper and salt evenly on both sides.

2. Put the oil in the wok, heat it to 90%, add the tenderloin, fry on both sides until golden brown, pour the oil, stir-fry with butter, cook with spicy soy sauce, and stir-fry with gravy (it is advisable to have blood juice in the middle).