INGREDIENTS
- – 1 picaña.
- For the crute:
- – Butter 200gr.
- – Breadcrumbs c/n.
- – Garlic paste 1 tbsp.
- – Thyme.
- – Oregano.
- – Floor chili. – Salt trains.
- Garrison:
- – Broccoli.
- – Beet.
- – Onions.
- – Thyme.
- – Sugar.
- – Vinegar.
- – White wine.
- – Agua.
- – Vinegar.
- – Sal.
1.Make a pocket out of the fat-free picaña meat and switch it over.
2.Stuff the meat with chiffonade leeks sautéed with celery, butter, salt, cream and Gruyere cheese, (optionally available bacon cubes). Let cool.
3.Cowl the meat with the thyme croute.
4.Cook dinner in an oven at 180°C for 35 minutes.
10 minutes earlier than, paste the croute and put it within the oven once more.
5.For the garnish: Boil the broccoli after which fry with olive oil over direct warmth.
6.Reduce the onions with the bulbs on the edges within the center and burned in a pan with white wine, water and salt. Add sugar and vinegar, and end with vinegar discount to brighten.
7.Boil the beets lower into wedges.
Add the beets to a frying pan with thyme and a knob of butter.
End the discount with vinegar and garlic.
Take pleasure in it!.
