French Bordeaux steak with red wine

French Bordeaux steak with red wine

Introduction:

"Red wine has a certain beauty effect. With warm stomach and high protein beef, it can replenish blood essence, warm meridians, and taste nutritious. It is a good tonic. The last time I did it, I didn't have good tenacity. Under the guidance of Mommy, I made much progress this time. "

Production steps:

Step 1: take out the steak from the refrigerator and warm it up. Use kitchen paper to suck up the gravy on the surface. Marinate it with salt and pepper;

Step 2: heat the iron plate (or iron pot) with high fire, and then put the steak in. When the bleeding water seeps evenly on the upper surface, turn it over instead of turning it over frequently;

Step 3: take out the fried steak, put it in the oven and keep it at constant temperature for standby;

Step 4: stir fry onion slices, add brandy and red wine at high temperature, turn off the heat;

Step 5: take advantage of the remaining temperature of the iron plate (or iron pot), add butter, turn it up and down, and stir the onion;

Step 6: water the steak and serve.

Materials required:

Australian naked eye beef: moderate

Brandy: moderate

Salt: right amount

Bordeaux red wine: moderate

Butter: moderate

Onion: right amount

Black pepper: right amount

Note: teach the secret of q-springing tenderness: keep the steaks in the oven at a constant temperature until they are served to the table, so as to ensure the freshest, tough and refreshing taste.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sour and salty