How to make a black pepper steak and how to cook a black pepper steak

1. Ingredients: 500 grams of steak, 100 grams of tomatoes, 150 grams of broccoli, 100 grams of onions, 50 grams of black pepper, 30 grams of salt, 30 grams of red wine, 20 grams of monosodium glutamate, 50 grams of olive oil.

2. Quickly wash the beef, drain the water, and use kitchen paper to suck the blood water clean. If the market-bought steak is thick, you can whip it with the back of a knife to make the beef flirtatious.

3. Sprinkle black pepper on both sides of the steak bend, add a little salt (because you have to make the sauce later, so you can put less salt) and spread evenly, then drizzle with olive oil.

4. Heat the pot, put the steak into the pot, press it with a tong, and make sure the beef is evenly heated. Fry for 1-2 minutes on each side, so that the five are ripe, the outside is charred, and the inside is still pink, without "blood water", so that the little pot friends can rest assured.

5. Let the fried beef sit on the plate for five minutes, and some of the juices will flow out (if you want to make the sauce, don't pour it), and some of it will be absorbed by the beef.

6. Use the remaining oil from the fried steak, then add the minced onion and fry until fragrant, add the minced tomato and cook until fragrant. Drizzle in the red wine, add chopped black pepper and a pinch of salt. Mix in the gravy from the steak and the sauce is ready.

Black pepper steak is delicious and juicy, and it can be easily made at home.

Ingredients: beef tenderloin, broccoli, Shakespeare black pepper paste, vegetable oil, salt, black pepper, tomato, onion, red wine.

Steps: 1. Quickly wash the beef, drain the water, and use kitchen paper to suck the blood water clean.

2. Beat the beef loose on both sides with the back of the knife to make the beef softer.

3. Sprinkle black pepper on both sides of the steak, it is best to use freshly ground black pepper, which is more fragrant, if you don't use black pepper, you can also use a little salt, spread evenly, and then drizzle corn oil can also wipe evenly.

4. Cook the non-stick pan until it smokes, put the steak into the pan and press it with a spatula to ensure that the beef is evenly heated.

5. Fry for 1-2 minutes on each side (the thick meat can be fried for a longer time, but the thick meat can not exceed 4 minutes, otherwise the beef is too old to bite), so that the five are ripe, the outside is charred, and the inside is still pink, and there is no blood.

6. Put the fried beef on a plate, and the juice will flow out after a while.

7. Use the residual oil of the fried steak, add the minced onion and fry until fragrant, add the minced tomatoes, the steak should be eaten while it is hot, so the more chopped the tomatoes, the shorter the cooking time, it is better to break them with a blender and pour in a little red wine, add Shakespeare black pepper sauce, and a small amount of salt. Mix in the gravy from the steak and the sauce is ready.

8. Pour the sauce over the steak and garnish with broccoli.

1. Prepare raw materials: beef tenderloin, red wine, light soy sauce, diced onion, butter, garlic powder, black pepper, etc. (the naked eye should be taken with a knife and beaten until soft; If there is olive oil, use olive oil, olive oil has no oil smoke, the temperature is easier to control, if not, use vegetable oil; If you don't have red wine, you can barely replace it with cooking wine, who calls it not petty bourgeoisie, butter lubricates the pan, and if you don't have it, you can replace it with vegetable oil).

2. Pickling: Adjust the marinade first, then add some water, and marinate the steak for about 20 minutes. (soy sauce, black pepper, red wine, salt and pepper powder, sesame oil, chicken essence, chili powder) if you are lazy or in a hurry, this step saves it, and it is good to pay attention to seasoning when you make it.

3. In a frying pan, add the butter to the pan and let it melt through. (Use high heat) 4, diced onion into the pot and stir-fry, slightly stir-fry until the onion is soft, add the lid of the pot to smolder for a while 5, open the lid of the pot and stir-fry slightly, add an appropriate amount of red wine and a little soy sauce, after the juice is collected, first put it in the pot for use, wash the pot and add a little vegetable oil, use the oil to row the pot first, wait for the oil to burn to 9 minutes of heat, and put the beef tenderloin in the pot. (Before the beef tenderloin is put into the pot, you should first smear a layer of light soy sauce on both sides of the beef by hand, which can dilute the sour taste evaporated in the red wine, and at the same time, this practice is to seal the gravy in the beef to prevent it from being lost, only the beef is delicious when it has juice, and it has taste and visual enjoyment) 7. Turn on high heat and fry for one minute, turn over the other side and fry for another 1 minute (drooling 8. After both sides are fried, change to low heat, and then add red wine, the juice will flow out as soon as the wine goes, then add a little soy sauce, Cook the onions you have just cooked together, add a little garlic powder, and serve on a plate for 1 minute.

Then you can enjoy a delicious and delicious steak!

Black pepper steak is one of the most common steaks.

du, I like black zhi pepper steak very much, dao with the upper inside.

Here comes the detailed source Shaobai,**.

Du and Mao, zhi thank you dao