Beef saint jean
Instructions
Prepare the filling: Peel and chop the onion.
Break an egg into a bowl and tilted or bumped as.
Add the cheese, onion, tarragon, the breadcrumbs, salt and pepper.
Mix with a fork.
Pepper the meat.
Mustard brush one side of each piece of meat.
Arrange half of the slices of bacon on one of the two pieces.
Cover with the filling.
Add the rest of the bacon.
Place the second piece of beef.
Connected lengthwise, at 2.
5 cm intervals, then tied widthwise.
You heat the oven to 200 degrees.
You heat the oil in a pan.
Brown the meat on both sides over high heat for four or five minutes.
Resting on the work surface aluminum foil that is much bigger than the beef stuffed piece.
Drain the meat piece retaining the cooking juice.
Place it in the center of the aluminum foil, lifting the edges of the latter to form a kind of Bowl.
Pour the red wine into the pot.
Boil 2-3 minutes scratching the bottom of the container to remove the meat sauce.
Pour the sauce over the piece of meat.
Peel and chop the onion, cospargetene beef.
Close the meat in aluminum foil.
Go into the oven and let it cook for about an hour.
Open the foil and let Cook fifteen minutes.
When the meat is cooked, drain and let it rest for two or three minutes, place it on a serving dish, remove the wire and add cooking sauce.
Keep warm.
Prepare the garnish: heat the oil over medium heat in saucepan.
Dried Mushroom heads and let them FRY three minutes in boiling oil.
Scalded tomatoes, Peel and cut into small dice.
Cut the olives into thin slices.
Cut the ham into strips, arrange diagonally over the meat.
Decorated with slices of olives, place sauteed mushrooms on both sides, stuff them with diced tomatoes.
Decorated with parsley leaves and serve.
Suggested wine: Barbera.
Ingredients and dosing for 6 persons
- 3 tablespoons of breadcrumbs
- 1 tablespoon of mustard
- 6 slices of ham
- 1 tablespoon of olive oil
- 4 tablespoons of red wine
- 1 onion
- 250 g of garlic cheese
- 1 teaspoon of tarragon
- 2 piece of rump steak from 750 g
- 1 egg
- Pepper
- 1 slice of ham
- 4 stuffed olives
- 2 tomatoes
- 2 teaspoons of olive oil
- 18 chapels of mushrooms
- Parsley
- Salt
- 1 onion