Chinese Food
Filet mignon in red wine
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Filet mignon means beef tenderloin. In Australia, the meat is called eye Philip. In France and England, it is called filet and fillet. Filet mignon is a steak made from a certain thickness of sirloin. Wine with steak. Excellent accompaniment
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients and wash them. Drain the steak after washing with water.
Step2:Use the back of the knife to knock the front and back of the steak horizontally and vertically for more than ten times. This can make the beef fiber loose. The fried steak is more tender.
Step3:Marinate the steak with sea salt, black pepper, red wine and olive oil for ten minutes.
Step4:Preheat the oven 180 degrees. All the mushrooms are four. Sprinkle with black pepper. Bake in the middle of the oven with the fruit for ten minutes.
Step5:Heat the pan. Fry the marinated steaks for two to four minutes. Turn over the noodles once. Adjust the time according to the degree of maturity you like.
Step6:Fry the asparagus in a small heat.
Step7:Put the side dishes and beef into the plate. Pour the remaining black pepper juice on the steak. Pour in red wine. It's delicious.
Cooking tips:Filet mignon is the tenderest meat on the beef ridge. It's almost fat free, so it's very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying into 3 mature, 5 mature and 7 mature. There are skills in making delicious dishes.
