Roast beef fillet

Method of roast rib beef:

Raw materials for making roast abdominal ridge beef:

One piece of U.S. Rib Steak is about 1kg, with about 200g of assorted vegetables and spices (celery, parsley, carrot, laurel and green garlic). Seasoning: appropriate amount of salt and pepper, a little spicy soy sauce.

Processing steps of roasted belly ridge beef:

1. Seasoning the fillet properly and preheat the oven for about 220 degrees;

2. First, fry the beef in high heat until golden yellow, then stir fry the assorted vegetables and spices;

3. Pour the vegetable spices into the test plate, place the beef on the vegetables and put it in the oven;

4. Bake for about 12-15 minutes and take it out half cooked;

5. Add the remaining vegetable spices into the soup or water, after boiling out the flavor, separate the vegetables from the juice, and add a little spicy soy sauce into the soup to make a seasoning gravy;

6. Slice Beef with vegetables, drizzle with gravy and add mustard sauce.

Roast beef fillet

Roast belly ridge beef is a meat dish, the name of the dish, meat flavor, attractive color, mouth watering.

Material Science

Roast beef fillet

1. A piece of American Rib Steak is about 1kg

2. Mixed vegetables (celery, coriander, carrot, laurel, green garlic) about 200 grams, spices

flavoring

1. Appropriate amount of salt and pepper

2. A little spicy soy sauce

Making method

1. Seasoning the fillet properly and preheat the oven at about 220 ℃;

2. First, fry the beef with large or medium fat until golden yellow, then stir fry with assorted vegetables and spices;

3. Pour the vegetable spices into the test plate, place the beef on the vegetables and put it in the oven;

4. Bake for about 12-15 minutes and take it out half cooked;

5. Add the remaining vegetable spices into the soup or water, after boiling out the flavor, separate the vegetables from the juice, and add a little spicy soy sauce into the soup to make a seasoning gravy;

6. Slice Beef with vegetables, drizzle with gravy and add mustard sauce.

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