Plain sailing: Black Pepper tenderloin

Plain sailing: Black Pepper tenderloin

Introduction:

"This black pepper tenderloin is delicious and tender. It's suitable for making cold dishes at banquets. I wish you all good luck and peace

Production steps:

Step 1: remove the fascia and fat from the tenderloin.

Step 2: add the marinade.

Step 3: massage the meat by hand for 2 minutes, cover it with plastic film and put it in the refrigerator for 20-24 hours.

Step 4: take the meat out of the refrigerator in advance and return it to room temperature. Preheat the oven to 125 degrees. Heat 1 tbsp butter in a frying pan until it smokes.

Step 5: fry the tenderloin until the surface changes color, and lock the water.

Step 6: put it into the tin foil covered baking tray, and insert the temperature probe obliquely into the middle of the tenderloin (the temperature probe should be inserted in the thickest section of the meat).

Step 7: bake in the oven for 40-45 minutes until the inside temperature reaches 67 ℃.

Step 8: take out the baking tray from the oven, quickly pack the tenderloin with tinfoil, and let the remaining temperature continue to heat for 15-20 minutes. After that, open the tin foil, cool it a little, slice it and put it on the plate.

Materials required:

Loin: 0.8kg

Black pepper juice: 1.5 tbsp

Oyster sauce: 1 tbsp

Soy sauce: 1 tbsp

Japanese soy sauce: 1 tbsp

Garlic powder: 1 tsp

Sugar: half a teaspoon

Note: the meat must be taken out of the refrigerator in advance to return to the temperature, otherwise the frozen meat meets the high temperature meat. In addition, the oil temperature of fried meat must be high, so as to lock the moisture of meat.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: spiced