Plate

Ingredients

• 750g beef plate
• Wild garlic pesto
• Salt and pepper
• Extra virgin olive oil
• 10 slices of prosciutto
• Parmesan cheese

Method

1. Clean beef plate, remove any tendons and tenderize meat to a rectangular plate, salt and pepper, spread meat with olive oil on both sides. Spread with wild garlic pesto in the middle third, put slices of prosciutto on it, sprinkle with Parmesan cheese and wrap in a roulade. Tie roulade properly with a kitchen twine and stir-fry deeply on all sides for about 3 minutes on a hot non-stick pan.
2. Insert meat into a roasting pan and bake it covered in an oven preheated to 160°C for about 3 hours. Check occasionally, turn meat over, baste with its own juice or pour a bit of water if needed.
3. Remove a lid, increase oven temperature to 190°C and bake for 25 minutes.
4. Before serving and slicing, let baked roulade cool a little, then serve roulade slices with mashed potatoes for example.

Ingredients

• 4 thicker steaks (approx. 200g each)
• Olive oil
• Salt and pepper
• 4 sprigs of thyme
• 2 tablespoons pickled green pepper
• 200ml beef broth
• 3 slices of butter
• 100ml fine white wine
• 50ml cognac

Method

1. Firstly, prepare pepper sauce that is used for meat marinade as well. Fry green pepper on a drop of oil, then pour wine, cognac and cook until liquid evaporates. Pour broth, salt and pepper it a little and cook until broth is reduced to half. Remove from a hob and stir in slices of butter to thicken sauce.
2. Tenderize steaks a little, salt and pepper and insert into marinade made from a little of olive oil mixed with 3 tablespoons of pepper sauce. Let it marinate in a fridge for at least 2 hours.
3. Take out steaks from the fridge and let them warm up outside for an hour. Then grill steaks on each side for 5 to 6 minutes until roasted well but remained soft.
4. Serve steaks along with pepper sauce and baked potatoes for example.