Cooking Steps

1. 

   Step1:Mix the black pepper juice according to the above proportion. You can also boil the black pepper juice according to the 6 black pepper juice in the small and medium-sized Western food.

2. 

   Step2:Wash the beef fillet, absorb the water, and cut it into 4cm thick sections. (it can't be cut thin, or the meat will not be too thick if the muscle is removed.) wrap it in a cloth and pat the front and back of the meat gently with a meat hammer (without a meat hammer, you can use the back of the knife); add a little salt and black pepper to the beef without the muscle. Mix well and marinate it to taste (or add a little red wine)

3. 

   Step3:Wash the onion and cut it into shreds; pour olive oil into the pot (not included in the material), add 4 pieces of black pepper and salt (also not included in the material) and stir fry until fragrant, then put them into a dish

4. 

   Step4:Heat the pan. Put less butter (less oil is required). Fry the beef only in four sides. Fry slowly until it reaches the required maturity (30%, half cooked, 70%, fully cooked). Wait until the beef skin is chestnut color. Put out the pan and plate. This steak is tender and sweet. Black pepper and red wine taste strong. With a glass of red wine... Say red wine with red meat. White wine with white meat.