French wine juice steak

Red wine has a certain beauty, combined with warm stomachs, high protein beef, sembling blood, temperate veins and oral nutrition, which is a good supplement. The last time I did it was tough. I've made a lot of progress with Mommy。

Recipe Recommendations

Australian naked eye beef appropriate amount
brandy appropriate amount
salt appropriate amount
Bordeaux red wine appropriate amount
butter appropriate amount
onion appropriate amount
black pepper appropriate amount

sour and salty
roast
an hour
senior

Steps for French wine juice steak

Steaks take back the temperature from the fridge, dry the surface gravy with paper in the kitchen, and make a little salt and pepper pickles

(a) The iron sheet (or iron pan) of the fire, and the lower steak, when the surface is evenly covered with blood, to turn over and not to flip over frequently

(a) The roasted steak is made, placed in the oven, and the constant temperature is preserved

Onion chips are turned on while the heat is cognac, red wine, fire is off

When the iron sheet (or the iron pan) is warmed, it enters butter, flips up and down, and mixs onions

Juicing steaks for plates。