First step: cut the beef into slices of about 1.5cm. Wash and absorb water on both sides with kitchen paper. Normal frozen steak is required to absorb water, if it is fresh can not absorb water.

The second step, with a meat hammer positive and negative back and forth. Be sure to knock a few times, can not look at the mark and stop, but also to knock. Loose meat hammer, is used to hammer loose meat fibers, so that the texture of the meat steak is more fluffy and tender, and the marinade is easier to taste. The method of hammering is to hammer both sides of the whole cutlet evenly with a steak hammer, without excessive force, and a few extra knocks where there are meat tendons. Step 4: Pour red wine and spread over the bottom. Beef is usually best marinated overnight, or 32 hours is preferable, because then the flavors can really take hold. The flavor is even better when you fry it with a little rosemary.