How to make delicious beefsteak at home with the right restaurant taste

If you do not know, beefsteak originated in France. This dish is made from delicious beef, in which the meat is sliced ​​thin and flat and then prepared by grilling or pan-frying.

Although it sounds very simple, but beefsteak is increasingly popular in the world with many variations from popular to expensive. Beefsteak often appears at large banquet tables, especially popular on anniversaries. In Vietnam, beefsteak is also very popular with Vietnamese people, as evidenced by the fact that there are many popular and high-end beefsteak shops popping up everywhere.

For beefsteak, the meat is very important, the good piece of meat accounts for a large part in whether the beefsteak is successful. The types of meat used to make beefksteak are usually internal loin, external loin, loin loin, loin T. Usually the piece of beef used to make beefsteak must have a thickness of about 2.5 cm, it may be necessary to keep the sweetness and succulence of the meat when preparing it. variable.

If you love beefsteak but don’t always want to sell it, learn how to make delicious beefsteak according to the recipe below!

Types of beef used in beefsteak.

Materials to prepare:

200g beef/person. 2 – 4 cherry tomatoes 2 potatoes 2 – 3 thyme leaves Spices (ginger, garlic, soy sauce, salt,…)

The necessary spices for beefsteak.

Prep and marinate meat

Step 1: The purchased beef is washed with diluted salt water. Usually the pieces of beef used to cook beefsteak will be quantified and pre-cut beautifully.

Step 2: Crush the head of the garlic, add a little salt, red pepper, a little olive oil, thyme leaves. All apply evenly on both surfaces of the meat, massage to absorb the spices and will not be too tough when frying. Let the meat rest for 10 minutes before sautéing.

Marinate beef with spices.

Processing beefsteak

Step 1: Heat a pan for a little oil in a hot pan, add thyme leaves and crushed garlic until fragrant. It’s best to sauté the meat with a slotted pan so that it won’t burn the meat, but if you don’t, of course, we can still use a regular pan.

European standard beefsteak recipe – Photo 1

Step 2: Put the beef in and fry on high heat for 1 minute, then flip and turn over about 2, 3 times depending on the desired doneness of the meat. Remember to lightly fry the sides to make the meat more appetizing. During the frying process, remember not to let the meat burn, and if there is any sign of burning, the additives like garlic and thyme leaves should be removed from the pan.

Sauté the beef edges evenly over high heat.

Step 3: You can drizzle more olive oil on the meat to make the meat more glossy and reduce the dryness.

Step 4: Turn off the heat and place the meat on a large plate.

The delicious taste of beefsteak does not stop at meat quality but also depends on the sauce. Beefsteak has many types of sauces, one of the delicious and easy-to-make sauces is red pepper sauce.

Make red pepper sauce

Step 1: Put 20g butter in the pan, then add red onion, celery, chopped bok choy, rosemary, and pepper and stir-fry them until fragrant. During this process, remember to stir well so that the ingredients do not burn.

Step 2: Add 1 tablespoon of balsamic vinegar and cook until thickened

Step 3: Put 100ml of red wine in a pan, simmer for 5-10 minutes to thicken.

Step 4: Put 200ml of broth mixed with 1 tablespoon of cornstarch into the sauce pot on the stove, season to taste and wait for the sauce to thicken, then turn off the stove.

Step 5: Strain through a sieve to get a smooth, rich sauce.

The sauce is combed through a sieve to make it more pleasing to the eye when presented.

Side dishes món

Beefsteak is usually served with vegetables and potatoes. Depending on your preferences, you can choose how to prepare these side dishes. It can be a fresh salad, sautéed or boiled vegetables. Potatoes can also be cut into deep-fried or pan-fried with spices.

Potatoes are sautéed with thyme leaves for flavor.

Present

After being sautéed, the beef is placed in the center of the plate. Sauce can be drizzled, set aside or poured over meat, but if eaten properly, the sauce should be kept separate.

Accompanying dishes such as fries, mashed potatoes, tomatoes, carrots, asparagus (whichever you choose) are placed around to add color and beauty to the dish.

Complete the presentation of the dish on the plate.

Đăng bởi: Phạm Đức