Lighten the meat with olive oil and white wine among the seasoning ingredients. Olive oil also softens the meat, but it also prevents the delicious gravy from escaping because it coats the meat when grilling the steak. And I'll season the meat with salt and pepper later. If you season the meat in advance, the salt will touch the meat and make the meat hard, so you will put it in right away when you grill it.

Trim mushroom while marinating meat. If you stir-fry chop steak with mushrooms, it looks really good on you Peel the mushrooms and cut them into 2 pieces.

Wash paprika, too, and cut it into the same size.

Peel and trim the asparagus with a filler on the outside, cut the bottom with a knife, and blanch salt in boiling water to prepare.

For tenderloin marinated in olive oil and white wine, sprinkle with steak salt (or salt and pepper) just before baking. It's chop steak, but I'm going to put it in the whole box and grill it first, and then cut it with scissors later. It's much better to grill it like this than to grill it

Sprinkle a little oil on a very hot pan (you can just grill it right away if you put a lot of olive oil on it and marinated it~~) and grill it with beef tenderloin so that it makes a "chuck" sound.

When the bottom of the meat is cooked enough, turn it over and cook.

When the other side is cooked, use scissors to cut into large pods.

This is the barbecue sauce I used.

Add the pre-prepared mushrooms and paprika, add the barbecue sauce and balsamic vinegar, and stir-fry to mix the ingredients well. If you don't have barbecue sauce and balsamic vinegar, try this different sauce. You can also add commercial steak sauce 7, hot sauce 2, starch syrup 1, and butter 1.

Lastly, add the blanched asparagus and mix it slightly, and sprinkle pepper as a finishing touch.