A piece of beef to grate salt, pepper, herbs, lemon juice and remove for days in the fridge.

Cranberry crush and RUB through a sieve to skins. But if you have no prejudices on this score, it is possible not to wipe. I have one prejudice, weighing 100 kg would rubbed would. Pepper and cloves crushed in a mortar. Cranberry puree add the wine (you can substitute Apple cider or wine vinegar – 1-1,5 tsp), mustard, salt, squeezed garlic, pepper and cloves, and a little mixture of different peppers, mix well.

The pan to warm up very strongly with literally a drop of oil. Put a piece of beef and press it with a spatula and fry for half a minute on high heat on all sides.

In the meat to make cuts, but not until the end.

Coat, I'd say bathe, our meat in the sauce, not forgetting a good fluff with a breakdown. Take a large sheet of parchment paper for baking, completely lubricated with oil. On the edge to put our piece of meat in the cuts, not wishing to put the parsley, straight stems, it is not necessary to granulate.

And to tighten the meat roll in paper, tightly clasping.

Sides tight to twist like candy, tips to raise up and fix the usual staples, well, or which adapt better to find. To wrap better denser and more layers and turning down the edge up, like something to fix them that turned. You need to ensure that the juice does not leak and the meat will be cooked in their own juice. Put "candy" in the oven for 50-60 minutes at 180 degrees.