Marinate beef tenderloin with salt, pepper, and olive oil. It's good to let it marinate for at least 3 hours.

You should use hard-boiled tomatoes. Chop the hard-boiled tomatoes, and chop the onions, carrots, and garlic. Prepare bay leaves and rosemary~ Prepare beef in oil-free parts and chop it very, very finely.

Let me make the sauce. Melt butter in a heated pan and stir-fry finely chopped beef bran. Stir-fry the meat until it turns golden

Add the white wine and bring to a boil. Boil the wine until it's almost gone.

Add tomatoes, carrots, onions, and garlic, and boil them with beef stock, bay leaves, and rosemary.

Bring to a boil over high heat at first, then reduce heat to low and simmer for more than 2 hours. As time goes by, the amount of footage decreases and becomes darker like the picture on the right. Add the steak sauce and mix it, season it with salt and pepper. Boil it one more time and remove from the heat.

The finished sauce is done by sifting it through a sieve.

When it was hot, I mixed it with butter, whipped cream, parsley powder, salt and pepper.

Peel the mushroom thinly and bake it in a heated pan without oil or in an oven. Sprinkle the roasted mushrooms with parmesan cheese powder little by little. Prepare sprout vegetables by shaking them slightly in water and draining them.

Since everything is ready, shall we grill the meat? Cut the marinated meat into appropriate sizes to fit in one bite. Heat the pan over high heat and sprinkle with a little oil, top with the meat and bake until golden brown. If cooked for a long time, you can't taste the tenderness of beef tenderloin, so you have to grill it properly.

Put the roasted mushrooms on top of the meat and sprout vegetables on top

Place the tenderloin steak canap on a plate and add the prepared mashed potato and delicious sauce to complete.