Steak has always been a main ingredient in Western cuisine. The custom of using beef dates back to the European Middle Ages, when pork and mutton were consumed by commoners, while beef was a delicacy reserved for royalty. Beef was paired with pepper and spices, also considered noble at the time, and served on special occasions to highlight the host's prestigious status. Even though beef is now widely available to all households, steak still holds a very important place in Western cuisine.
Method One for Black Pepper Steak
Ingredients Needed
Beef tenderloin, two lettuce heads, salad dressing, two eggs, one broccoli floret, two tablespoons of butter, two chives, two tablespoons of cream, one onion, five cloves of garlic, one tablespoon of black sesame seeds, one tablespoon of salt, three tablespoons of black pepper, one egg yolk.
Steps for Preparation
1. Slice the beef tenderloin into 0.5 cm thick pieces, pound them with the flat side of a knife, add three tablespoons of black pepper and half a tablespoon of salt. Chop the onion and garlic and set aside.
2. Heat butter in a frying pan, then add the steak once the butter is hot.
3. Cook the steak over low heat until done to your preference.
4. Boil the broccoli until cooked, fry the eggs, serve rice, sprinkle with toasted black sesame seeds, mash the hard-boiled egg yolks and mix with salad dressing, eat the lettuce and broccoli raw.
5. Add butter to the pan, once heated, add chopped onions, minced chives, garlic, diced tomatoes, two tablespoons of black pepper, an appropriate amount of salt, and simmer with five tablespoons of water, then pour over the cooked steak.
Method Two for Black Pepper Steak
Ingredients Needed
200 grams of beef tenderloin, 60 ml of red wine, one cherry tomato, 50 grams of onion, four broccoli florets, 50 grams of potatoes, an appropriate amount of butter, one-third tablespoon of salt, one-half tablespoon of dark soy sauce, one-quarter tablespoon of baking soda, an appropriate amount of ground black pepper, an appropriate amount of dried herbs, 60 grams of French black pepper sauce.
Steps for Preparation
1. Pound the beef tenderloin with the flat side of a knife, then place it in a bowl with red wine, an appropriate amount of salt, and baking soda, marinate for two hours.
2. Place butter in an electric griddle, select the cooking mode: high heat, close top plate, start.
3. When the bottom plate heats up to 200 degrees Celsius, add the beef and cook according to your desired level of doneness (rare: 30 seconds per side, medium: 1 minute, well-done: 2-3 minutes), then remove the beef from the griddle.
4. Cut the potatoes into chunks, separate the broccoli into small florets, halve the cherry tomatoes, and slice the onion.
5. Reheat the electric griddle, select the cooking mode: high heat, close top plate, start. When the bottom plate reaches 200 degrees Celsius, add the vegetables and cook until done, season with a small amount of salt, ground black pepper, and dried herbs.
6. Arrange the cooked vegetables and steak on a plate, heat the black pepper sauce and pour over the steak.
How to Make Black Pepper Sauce for Steak
Ingredients Needed
One small bottle of coarse black pepper, one onion, five cloves of garlic, three slices of ginger, seasoning: one tablespoon of wine, four tablespoons of AI sauce, three tablespoons of Worcestershire sauce, one tablespoon of sugar, one teaspoon of salt, two tablespoons of cornstarch mixed with water, two tablespoons of butter, two tablespoons of salad oil.
Steps for Preparation
1. Chop the onion, garlic, and ginger finely, sauté them in two tablespoons of butter and two tablespoons of salad oil, then add the remaining seasonings (excluding cornstarch mixed with water) and one cup of water, bring to a boil, then simmer.
2. Once the ingredients are soft and tender, add the coarse black pepper and continue to cook until the flavors meld together, thicken the sauce with the cornstarch mixture, then transfer to a container and refrigerate.
Tips for Preparation
1. When chopping onions, it's easy to tear up due to the irritation; you can rinse the onion after cutting or freeze it for 10 minutes before chopping to avoid this.
2. If you have a grinder, you can sauté fresh black peppercorns and grind them directly into the sauce for better flavor. If using pre-ground pepper, make sure it's fresh, as the flavor will degrade if left too long.