Ingredients: Beef loin (2 cm thick) 200 g, vegetable sprouts 100 g, 2 heads of garlic, 1 sweet potato, a pinch of salt beef marinade: 1 tbsp freshly ground coarse pepper, 2 tbsp olive oil
Dijon mustard red wine sauce: 3 tbsp steak sauce, 3 tbsp red wine and water, 1 tbsp honey, 1 tbsp Dijon mustard, 1/2 tbsp cream
Baked cream sweet potatoes: 1/2 tbsp cream, 1 tsp ground cinnamon, 1 tbsp honey
Start production:
Sprinkle the coarse pepper over the beef, both
The sprouts of vegetables are washed and soaked in ice water to maintain a fresh taste.
Cut off the first 1/4 of the whole head of garlic, cut a knife in the middle of the sweet potato, and sprinkle with a little salt and olive oil.
Spread a little cream and honey on the sweet potato incision, sprinkle with cinnamon powder, bake in a preheated oven at 200°C for 10 minutes, then add garlic and bake together for 30 minutes.
Stir well in the ingredients of Dijon mustard red wine sauce in a pot, simmer over low heat for 5 minutes and add the cream until it melts.
Pan is preheated and sauté the beef from step 1 while sprinkling with a pinch of salt. Before the gravy oozes, immediately turn over and continue frying.
Plate the fried ingredients and serve.
Cooking Tips: Depending on the harvest time and processing method, pepper can be divided into four types: green, black, red and white. Green pepper harvests earlier and has a milder spicy taste than black pepper; black pepper is harvested when the fruit is not fully ripe on a vine; red pepper is a fully ripe fruit; and white pepper is a fully ripe fruit that is dried and peeled. Colorful and good-looking synthetic pepper, not only to enhance the appetite, but also has a sweet aroma, softer than the average black pepper. It is recommended to grind pepper into powder before cooking, instead of ready-made pepper, which can remove the fishy smell and maintain the unique flavor of pepper.
Selected from the book "Western Food Meets Red Wine", all rights reserved.