Description
Few people know that bullfighting is a symbol not only of Spain and Portugal, but also one of the regions of France - the Camargue. In the town of Arles, the Roman arena in late summer tournaments bullfighting, and restaurants near antimalarials sometimes served this dish.
Ingredients
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Beef
300 g
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Fat
30 g
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Black pepper
1 Tbsp
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Garlic
3 tooth
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Ginger
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Nutmeg
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Salt
-
Olive oil
Cooking
Prepare all ingredients for our dishes.
With a sharp knife make a neat deep cuts from one side of the steak.
Chop the garlic and bacon into pieces.
Each slot in the meat nbsphowever 2-3 peppercorns, a slice of garlic and cover with a fat.
Sprinkle the top with ginger, nutmeg and a little salt.
On a heated pan, greased with olive oil, place the meat cut side down (so the slot is immediately pulled together and filling fell out). Much oil is not required, because the fat will give extra fat.
While preparing meat, you can do a side dish. It can be anything according to your taste (and therefore its ingredients in the meal are not included). In this case, it will be roasted carrots with cumin. Then add a little steamed broccoli.
After some time, turn the meat and Dozhivem until Golden brown on both sides. Will be even better if the meat is a little "burn" that will give him the feeling of "live fire".
Prepared meat and side dish spread on a plate. Thrill seekers can pour on top of the remaining pepper.
Bon appetit!
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