Charcoal grilled beef

Overview

I learned how to cook the charcoal grilled steak from Chef Jason. Because the ingredients are not as high-end as the chef, I used the simplest vegetables I could find instead. Maybe it’s because the beef fillet is so good. It’s delicious no matter how you cook it. It just seems to be a bit too small and not enough to eat, haha! ! I'll definitely get a few more bucks next time. . . Classic Western food can also be made at home! !

Tags

• foreign cuisine
• western food
• asparagus
• lee kum kee black pepper juice
• mashed potatoes
• mushrooms
• new zealand grass-fed steak
• rice bran oil
• snow peas
• black pepper
• sea salt
• shrimp

Ingredients

Steps

1. 1 The night before, defrost the beef tenderloin from the freezer and place it in a zero-degree fresh-keeping layer. Prepare the vegetables and black pepper juice;

   

2. 2 The beef tenderloin absorbs the moisture on the surface and does not need to be washed;

   

3. 3 Sprinkle the processed beef tenderloin and shrimp with an appropriate amount of sea salt, black pepper, and rice bran oil and marinate slightly;

   

4. 4 Heat the teppanyaki, put the steak on and grill it until the juices seep out, then put on the other ingredients and grill until done, then place it flat on top of the mashed potatoes and pour on the black pepper juice.