Classic steak - a portion piece of beef of about 3 cm thick, toasted on both sides. Steaks may have different degrees of roasting, the main of which - is the degree
degree Rare (blood, has finished steak inside temperature from 45 ° C to 50 ° C)
degree Medium (average degree of roasting, steak temperature ranges from 55 ° C to 60 ° C) and
degree Well-done (much fried steak with temperatures ranging from 65 ° C to 70 ° C)
Ideally, the readiness of steak to some extentRare is determined using a cooking thermometer, however, in our everyday reality Home resorted to this method rarely, determining the readiness of dishes, they say, to the eye. If you find it difficult to determine the readiness of steak then pierce it with a fork, the meat will release the juice - if the juice is pink, it is the degree of Medium, clear juice - the degree Well-done, the red juice - degree Rare.
1 kg of beef tenderloin
2 tablespoons olive oil
1/2 bunch fresh parsley
3 teaspoons oregano
1/2 bunch fresh basil
3 cloves garlic
400 ml of red wine
400 ml beef broth
2 tablespoons soy sauce
How to cook a steak
Let's start with the green oil. All herbs and garlic finely chop and mix with soft butter. Season with a pinch of salt. Ready to put butter in plastic wrap and make the shape of sausages. Put in the fridge to cool.
Tenderloin is divided into 6 steaks. Set aside for half an hour at room temperature.
Meat rub with olive oil and season with salt and add pepper. Heat the remaining oil in a frying pan and fry for 3 minutes on each side.
Steaks should be laid on a plate. In the same pan, where the meat is roasted, without removing it from the heat, pour the wine and stirring a wooden spatula, trying to collect from the bottom of all that is left of all the frying mix.
Add the broth and soy sauce, boiled until it thickens.
Part of sauce to put on a plate with steak. Pour remaining sauce in a separate bowl. On top of the meat, place green butter, cut into slices.