Put in pot chopped Sage, Rosemary, bay leaf, garlic, with a glass of olive oil. Let brown slightly, then add a piece of roast beef to Brown on both sides, with high flame. After 15 minutes, add salt and half a glass of cognac. Let go again for 15 min then turn off.
When cool, slice it with the sliced thin enough slicer; filter the sughino and pour it over. Let it sit a while to warm to room temperature and serve.
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