【Black pepper veal fillet】with garlic mushroom sauce
Overview
I have eaten too much black pepper steak, so today I changed the cooking method. I used whole lean veal fillets first marinated, then pan-fried, and then dry-roasted. Beef that is charred on the outside and tender on the inside, paired with garlic mushroom sauce, will whet your appetite.
Tags
Ingredients
Steps
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Drain 800g veal fillet (for 2-3 people) with kitchen paper, sprinkle with black peppercorns, and let rest for half an hour
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Add olive oil, heat the pan, put the whole piece of beef into the pan, and fry over high heat for 6-7 minutes until the outer layer of meat is thoroughly fried
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After 6 minutes, this large piece of beef was 4-5 minutes cooked, very soft when poked, and blood came out. Place on tin foil, preheat the oven to 240 degrees, and bake for 15 minutes (this is the time for 800 grams of beef to mature)
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While waiting, make mushroom sauce: Chop large oyster mushrooms (my large oyster mushrooms weigh at least 100 grams!), add a spoonful of butter, stir-fry to release the water, continue to stir-fry until the water evaporates, add salt to taste, cook for about 3 minutes, and maintain high heat.
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Heat olive oil in a small pot and sauté the minced garlic until fragrant
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Add the sautéed chopped mushrooms and sage, stir-fry evenly
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Add appropriate amount of red wine
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Add fresh cream and mustard (you can omit it if you don’t have it). Add salt to taste, stir a few times and turn off the heat, set aside
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Use a thick, relatively warm vessel to scoop up the mushroom juice and use it as a dip for beef
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Blanch the accompanying vegetables in salted water. The roasted large slices of beef are 8-9 mature, charred on the outside and pink on the inside, and they look tender and smooth!
