Tenderloin steak

Steak with tenderness and tenderness on the outside, crispy and juicy, chewing ability, salty for young and old

Steak with tenderness and tenderness on the outside, crispy and juicy, chewing ability, salty for young and old

Material

raw beef As many as you want
butter Cover the bottom of the pot after melting
salt a little bit
pepper The right amount
olive oil Looking at plus

Beef smeared with olive oil and put in the refrigerator freezer for half a day to a day (preferably more than 6 hours)

Remove the beef from the refrigerator, sprinkle with a little salt, sprinkle a little pepper, and let stand for 10-20 minutes

Heat the pan, melt the butter, put the beef in the pan

Turn the beef after changing color (white), turn over and then change to medium heat

Fry for one minute on each side

8 minutes later

The practice of beef steak with external focus Step 6

Cut it out and put it in before you come back

The practice of the outer tender beef steak Step 7

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