Lombarda di sorana al pepe nero
Instructions
Salted meat and rotolatela in medium/large crushed pepper.
Put it in the oven on a greased plate with oil (and oil a bit the flesh .
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but a little) and gilds it to 200 degrees for about 40 minutes.
Remove from the oven, place on a tray, gravy will come out: keep it .
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Put the cooking on the stove plate, sprinkle with wine and brandy, add the mustard and gravy transudate Meanwhile from the flesh.
Tie it off with a knob of butter, switch to the colander and pour the sauce over the slices of meat obtained in the meantime you will cut.
If the sauce was little, dilute with half a glass of water.
Dilution of course must be made during cooking the sauce, and not at the end.
Ingredients and dosing for 4 persons
- 1000 g of degreased veal sirloin
- 80 g of black pepper in grains
- 1 dram of brandy
- 1/2 cup of white wine
- 1 teaspoon of mustard
- 1 walnut butter
- Little of olive oil extra virgin
- Salt