Raw materials:
steak a piece, a little olive oil, 30 grams of butter, half an onion (chopped into onion), half a cup of red wine, 1 tablespoon of honey, 1/2 piece of beef essence (broken to use), mixed vegetables, French parsley (chopped) a little, a little salt and cracked black pepper.
Making:
1. Blanch mixed vegetables in hot water, drain and toss with olive oil and salt and French parsley. Set aside.
2. Coat both sides of the steak with salt and pepper, heat a pan with olive oil, and saute over high heat until browned on both sides, then turn the heat down to medium and saute to your desired level. Then, let the steak "rest" for a while (5 minutes for every inch of steak thickness). This process gives the steak time to reabsorb its juices. If you sear it and eat it right away, once you cut it with a knife, those good juices will run all over the plate.
3. While the steak is resting, make the sauce. Use the pan you just fried the steak in (no need to wash it), melt the butter (you can also not use butter, just use the leftover oil from frying the steak), sauté the onion, pour in the red wine (you can also add a bit of water to the same boil), put in the beef extract, cook until the sauce thickens and remove from the heat, skim off the chopped onion with a strainer and leave the juice only. Then mix the honey into the sauce.
4. Arrange the mixed vegetables on a plate, top with the steak and pour the sauce over.
You can refer to the western food channel of Abang.com,
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The recipes are all very professional but easy to follow, I hope it will help you.