1. It is better to choose the flesh without bones, but with a few streaks of fat to make it juicier. Beef wash, dry paper towel. Marinate beef in mixture of peppers and soy sauce. It is better to marinate the meat in the evening, wrap in plastic wrap and clean up overnight in the fridge.

2. Loaf (better than yesterday) and the grate. Add the herbs, passed through the press garlic, salt, pepper, olive oil. Mix everything carefully. The crumbs should be moistened enough. You may have to add a little more oil.

3. Beef free from cling film and fry in a greased pan on the fire a little above average from both sides until Golden brown (about 5 minutes). Sour cream mixed with pepper and salt. Meat into a greased form and evenly lubricate the sour cream sauce on the top and sides.

4. Hands spread bread crumbs on the meat, covering evenly on top and sides, trying well to press the crust to the sour cream. Cover with foil and cook in a preheated 200 degree oven. Cooking time will depend on the size of the meat and personal preference. In my piece for doneness well done it took me about 1 hour 25 minutes (the temperature on the meat thermometer 72 degrees). 10 minutes before the meat is cooked remove the foil to keep the crust became more ruddy.

To give a little meat to rest under foil (approximately 15 minutes), cut into pieces and serve. Better to slice the meat just before serving, to make it more juicy and not dried up.