Potatoes and beef, full of satisfaction
Cut the beef tenderloin 2-3 cm thick, use a proper amount of sugar, red wine (no yellow wine, no need), and marinate the black pepper juice for about one hour.
Peel the potatoes, let go of the boiled water, and drain the salt in the water.
Bake the plate with tin foil, spread the layers of potatoes, sprinkle with salt and salt.
Spread the beef on the potatoes, apply the olive oil, put a little rosemary, and bake in a preheated oven for 20-15 minutes.
Remove the turned surface, sprinkle a little black pepper as appropriate, then apply a layer of olive oil and continue to bake for about 10 minutes.
1. Meat and rosemary, it's a perfect match! 2. If you want to eat a little roast, you can take a little longer and see your taste.