这道菜是最近 味达美青年鲜锋厨师大赛发表的作品。是刚入行，初学时的经典菜式，借鉴烹汁小牛肉，改变创新而来。选闭牛肉，以传统煎制手法高温锁汁， 外焦里嫩；融入羊肚菌与竹苏两种山珍，增鲜提香、丰富营养层次酱汁以黑椒为底，调入酱油自然提鲜，不再额外加盐，咸鲜克制而余味悠长。牛肉焦香与菌菇清鲜相互映衬， 佐时令鲜蔬小萝下和芦笋，整体少油不腻----既是对初心的致敬，也是一次风味重构创新挑战。
This dish is a work presented at the "Weida Mei Youth Fresh Frontier Chef Competition"
This dish is a classic that I learned when I first started in the culinary industry. It is a modified version of the classic braised veal in a rich sauce. I selected beef tenderloin and used traditional pan-searing techniques to lock in the juices, resulting in a crispy exterior and tender interior. I incorporated two delicacies from the mountains, morel mushrooms and bamboo shoots, to enhance the freshness and aroma, and enrich the nutritional profile