Black pepper steak

Overview

This steak is made from the tenderloin of beef. The meat in this part is very tender and is very suitable for making steak. However, it is expensive. If you buy this part of the meat separately, it is double the price of ordinary beef. But if you want to eat steak that tastes good, you have to ignore the cost. However, cooking it yourself is still much cheaper than eating it in a Western restaurant. To make a perfect steak, details are key, including the temperature of the plate, so you can enjoy a perfect steak.

Tags

• staple food
• home cooking
• foreign cuisine
• children
• western food
• winter recipes
• fast food
• lunch
• beef tenderloin
• butter
• green vegetables
• seafood mushroom
• black pepper
• salad dressing
• salt

Ingredients

Steps

1. 1 Wash the beef tenderloin and cut it into thick slices about 2 cm thick, and then use a clean cloth to dry the surface water. This will make it easier to pickle the flavor and no blood will leak out

   

2. 2 Use your fingertips to evenly spread salt on the surface, then evenly spread melted butter on one side. Because the other side needs to be dipped in black pepper, just apply butter to one side

   

3. 3 Cut the black pepper into slightly larger pieces, do not chop it too finely

   

4. 4 Dip the non-buttered side with cracked black pepper

   

5. 5 Heat the frying pan to about 180 degrees. You can also put a little oil in the pan. Since the surface of the meat is smeared with butter, you can leave it alone. Add the steak and fry for 1-2 minutes to allow the surface of the meat to shrink quickly to lock in the moisture.

   

6. 6 Flip, add a little more butter to the pan and fry for about 2 minutes. The meat I cut today is relatively thick, and I fried each side for almost 2 minutes. Since my son requires it to be cooked at 5 points, the frying time can be flexibly adjusted if you like 7-8 points

   

7. 7 Before frying the meat, I put the plate in the oven and kept it warm at 120 degrees. After the meat was roasted, I put the meat into a warm plate and quickly covered it with tin foil. Cover it tightly and let it "wake up". This allows the meat juices discharged by the heat to be reabsorbed into the muscle fibers after the meat cools down. In this way, the blood will not overflow when cutting, and the taste will be more authentic

   

8. 8 During the cooking process, blanch the vegetables. I used Tianqi seedlings, but you can use broccoli, etc.

   

9. 9 Fry shiitake mushrooms in the same oil as steak

   

10. 10 Mix vegetables and mushrooms with salad dressing

    

11. 11 Load

    

12. 12 When you cut it open, you can see that the steak is very tender and cooked according to my son's request. It tastes very good. It has black pepper and is fragrant and spicy, which is my son's favorite taste.