How to make red wine steak delicious, how to make red wine steak

The red wine steak preparation is as follows:

Wash and drain the steak, pat it loose with the back of a knife, sprinkle about 10g of black pepper and salt, marinate for 10 minutes, and then soak it in the red wine.

2.Cut the lemon into small pieces, the broccoli into small florets, and the carrot into cubes for later use.

3.Heat the butter in a pan, pour in the broccoli, add a pinch of salt and black pepper and stir-fry, set aside.

4.Heat the pan with butter, pour in the carrot cubes, add salt, black pepper and less than half of the carrots and boil until they are cooked through, and then collect the juice and set aside.

5.Heat the steak marinated in olive oil in a hot pan, fry it on both sides for about 3 minutes, pour in the red wine originally used to soak it, add water starch to thicken and burn thick.

6.Steak on a plate, served with broccoli, mini carrots, lemon wedges, and poured with the sauce that Sun Sou has cooked for the first time, and it's done.

Steak, or steak, is a chunk of beef that is one of the most common foods in Western cuisine. Steaks are mainly cooked by frying and grilling.

Westerners love to eat the more raw steak, because this steak has a moderate amount of oil and a slight gravy taste. Orientals prefer 7 maturity because they are afraid of seeing blood in the flesh, so they believe that the less blood and water, the better.

There are many factors that affect the taste of a steak, such as the speed at which it is served, and when the steak is served, the speed at which the steak is enjoyed can determine whether the steak is delicious or not. Because the steak contains both butter and juice, if the temperature is slightly lower, the flavor of the steak will be reduced.

Also, the cutlery can also affect the taste of the steak. The knife used to eat steak must be sharp, and before eating steak, be sure to check whether the teeth are clear and clear. In addition to this, the sauce also has a great impact on the taste of the steak.

1.Rub the washed steak with salt and black pepper on both sides and marinate for 15 minutes.

2.Bring water to a boil in a pot, peel and dice the potatoes and carrots, remove and drain when cooked.

3.Heat a non-stick skillet and add the butter until melted, then add the marinated steak.

4.Fry it.

5.In another pot, pour oil after the pot is hot, then pour in the shredded onion and stir-fry until fragrant, then add the boiled potatoes, carrots and blanched asparagus and stir-fry, add salt to taste, and put it on a plate with the steak.

6.Stir-fry the onion until fragrant.

7.Then put a glass of red wine, add black pepper and salt, bring to a boil, turn off the heat, add honey and mix well.

8.Pour it over the steak and you're done.

Ingredients: 1 steak, red onion, 1 bottle of red wine, brandy, butter, salt, ground black pepper.

Steps: Take the steak out of the refrigerator and warm it up, blot the surface gravy with kitchen paper, add salt and pepper to marinate slightly;

2.Heat the iron pan over high heat, fry the steak, and turn it over when the upper surface is evenly oozing blood, and do not need to turn it frequently;

3.Put the fried steak out, put it in the oven, and store it at a constant temperature for later use;

4.Cut the onion into slices, add it to the pan and stir-fry, add brandy and red wine while the heat is high, and turn off the heat;

5.Take advantage of the residual temperature of the iron plate (or iron pot), add the butter, turn it up and down, and stir the onion;

6.Serve the steak on a plate with the sauce and serve.

The steak is kept in the oven at a constant temperature to maintain the ideal temperature even when it is served to the restaurant table, so as to ensure the freshest and most refreshing taste.

For steak, the first choice is Italian Hongtu dry red.

Year: 2009.

Grape variety: Sangiovese.

Region: Imola-Emilia RomagnaBest Side Dishes: Gravy pasta, barbecued red meats, steaks and daily food pairingsWine Reviews:

The colour is an attractive ruby red colour with notes of mulberry, floral notes of violet, peach blossom and raspberry and fruity aromas of strawberry. The taste is mellow, smooth and half with a bell pepper and creamy aftertaste! The entrance is sweet and the aftertaste is slightly sour, which makes people have an endless aftertaste!

Perfect for Chinese!

There are also Merlot or Shiraz dry red from Mission Winery, which is definitely a good pairing, and the dry red of Fort Saint-George, Bordeaux, France, and the dry red of Château de Bordeaux Mill, France, are all good choices.

Ordinary Chilean red wine of about 50-60 will do, as long as it is genuine, any brand will do.

Personally, I think the picture is good!

Ingredients: 200 grams of steak.

Excipients: 150 ml of red wine, 75 grams of sugar, 10 grams of black pepper beef seasoning, appropriate amount of lemon, appropriate amount of onion, appropriate amount of tomato paste, 10 grams of butter.

Preparation of red wine steak:

1. Preparation of ingredients: 1 steak, 150ml of French Amarine red wine, 75g of white sugar, butter, black pepper beef seasoning, lemon, onion, tomato sauce and black pepper sauce.

2. Defrost the steak at room temperature, blot the water with absorbent paper towels, pour in the black pepper flavored beef bun seasoning, and marinate for 30 minutes. Among them, the original cut steak does not need to be washed, but Zheng Songyi uses a kitchen paper towel to absorb clean water.

3. Use a boiling pot to pour in red wine, and choose dry red wine for red wine. The ratio of red wine and white sugar is 2:1, also known as the ratio of ** sauce. The red wine should be poured into the red wine glass first, and the red wine bottle should not be poured into the pot directly.

4. After the red wine is boiled, add the white sugar and stir evenly with a spoon until the white sugar is dissolved;

5. Boil the red wine until there are a lot of bubbles, there is a sticky feeling, the color is red and bright, turn off the heat, and the seasoning sauce of the red wine is ready.

6. Heat the pan in a frying pan, cut a small piece of butter and soften. Frying steak with butter has a fluffy texture, and olive oil can be used without butter.

7. Mix the high temperature over high heat, add the steak and onion of the marinated plum stall. Fry the steak until the surface is dark brown and fragrant, flip the other side and continue to fry until dark brown. At this time, change to low heat, continue to fry, flip every 30 seconds, fry until elastic, seven ripe.

8. Cut the fried steak into two pieces, put it on a plate, add some decorative ingredients, squeeze a few drops of lemon juice on the steak, and then pour the boiled red wine seasoning sauce on the steak, and you can also add tomato sauce and black pepper sauce.

Ingredients: Part1 steak.

Beef tenderloin, chopped black pepper, salt, olive oil, minced garlic, red (artesia) onion, mushrooms (mushrooms), Parmesan ham, mustard, puff pastry (frozen), egg yolks.

Part2 Red Wine Chocolate Sauce.

Dark chocolate, red wine, beef gravy, red (onion), oregon, thyme, bay leaf.

Cooking method] 1. Sprinkle the beef tenderloin with an appropriate amount of pepper and rub it well.

2. Heat the pan, add an appropriate amount of oil, after the oil is hot, put in the beef tenderloin, sprinkle an appropriate amount of salt to taste, and fry until the surface is colored and slightly charred. After coloring, it can be put out to cool for later use.

3. Continue to add minced garlic, onion and mushrooms to the pot and stir-fry.

4. Put the fried mushrooms into a blender and dissolve.

5. Take a slice of Parmesan ham and spread the beaten mushroom puree (after absorbing the excess water) evenly on the Parmesan ham.

6. Evenly coat the beef tenderloin with mustard sauce after cooling.

7. Put the beef tenderloin coated with mustard sauce on the ham in step 6 and roll the beef tenderloin with the empty leg with a fire leak.

8. After rolling and tightening, put it in the refrigerator for two hours to set.

9. Take a piece of puff pastry, take out the refrigerated ham and beef tenderloin rolls, put it on the puff pastry, and roll it up with the puff pastry. (Excess puff pastry can be cut off).

10. Then brush the puff pastry noodles with a layer of egg yolk liquid.

12. Scratch the knife flower and bake in a preheated 180°C oven for 45 minutes. Once baked, let cool for 10 minutes.

13. Melt the dark chocolate in the microwave.

14. Over medium heat, put red wine, beef back to blind gravy, and onions in the pot.

15. Then add oregon, thyme, and bay leaves.

16. Then add the melted dark chocolate.

17. Cook the sauce until thick and hang a spoon.

18. Finally, cut the grilled steak in half, cook the beef for five and a half minutes, arrange it, and serve it with red wine and chocolate sauce.

Ingredients: 150 grams of beef tenderloin A little salt A little tender meat powder A little thyme Preparation:

1.Remove the tendons from the beef tenderloin, cut the thumb-thick slices and flatten them with a hammer. Ingredients:

150 grams of beef tenderloin A pinch of salt A pinch of tender meat powder Appropriate amount of thyme Preparation: 1Remove the tendons from the beef tenderloin, cut the thumb-thick slices and flatten them with a hammer.

2.Marinate the steak in olive oil and minced garlic for about an hour, or if it is marinated for a longer period of time, it is recommended to put it in the refrigerator.

3.Put butter and cream in a pan and cook until piping hot, add the marinated steak and fry for 30 seconds, then turn over and fry for another 30 seconds. Place the fried steak in the tableware, drizzle with red wine juice and garnish.

Preparation of red wine juice: 100 grams of garlic, 100 grams of shallots, 100 grams of onions, 3 bowls of broth, half a bowl of red wine, 1 4 pieces of butteroil, half a carrot 1 garlic draft, shallots, carrots, onions diced for later use 2 Cut garlic, carrots, shallots, and onions into a pot and stir-fry lightly with butteroil 3 Add 3 bowls of stock and half a bowl of red wine to the fried vegetable ingredients, and whip into juice in the juice machine 4 Pour the beaten juice into the pot and simmer for about 30 minutes to become the 6-character secret of red wine steak.

Knock ——— even if the steak is cut into small pieces, you need to pat it loose with a wooden hammer or the back of a knife before marinating. This is the only way to make the meat more tender and easy to taste.

Marinate ——— steak with olive oil, minced garlic and a little salt for about an hour, if it is marinated for a longer time, it is recommended to put it in the refrigerator.

Fry ——— then add butter and olive oil to a pan, fry it slightly, add salt and black pepper granules, and set aside.

The stir-fry ——— part is to prepare the sauce with a spoon of tomato sauce and mustard (similar to mustard seeds), and some coriander to stir-fry. If you want a stronger flavor, it is recommended to add some minced onion and stir-fry it.

Once the wine ——— has been re-poured into the veal steak, begin to pour in the red wine and cream.

Cooking ——— next becomes very simple, depending on how many ripe steaks you have to eat.

Teach you to fry at home from Li to yourself, where to judge the red Jane Bi wine steak.

Ingredients: beef, two cloves of garlic, 70ml of red wine (bought in the supermarket, very cheap 3 purple onions.

Seasoning: black pepper, salt.

Method: 1. Wash the beef, cut it into one-centimeter-thick slices, and mince the garlic and onion (these can be bought in supermarkets);

2. Shoot the beef with the back of the knife, don't be afraid of patting, I shot for about five minutes, don't be too violent, the force will make the meat loose;

3. Put in black pepper, salt, add 20ml of red wine to marinate, it is best to marinate for about 1 2 hours, I pickled at noon, do it in the afternoon, the time is longer, the best meat is not too tender;

4. Wrap a layer of water starch in the pan before frying, put oil in the pan, fry over low heat, fry for five minutes on one side, and then turn over and fry for two minutes. This is about seven ripe;

5. After removing from the pot, wait for 10 minutes before mixing the juice. Put a little oil in the pot, add minced garlic and shallots, stir-fry until fragrant, pour in the remaining red wine, add black pepper and a pinch of salt, boil for a few minutes and then you can get out of the pan, pour it on the steak.

Red wine steak is a Western food, the raw material of the steak is the small mile muscle of the cow, sliced about 10 cm thick, loosened with a temporary hammer, fried on the frying pan, a few points cooked by yourself, in the pot with garlic explosion, Kikkoman soy sauce, seasoning, starch, and finally put red wine, pour it on the fried steak, and serve with French fries.

Teach yourself how to fry a steak in red wine at home.