Derretrate in a 20 gr of margarine pan with the rosemary until it takes color, add the meat and let it brown on both sides on live fire.
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| Ingredients to make ox to the mustard: |
| 4 ox sirloin fillets 40 gr of margarina salt sprite of romero 1 tablespoon of the sauce worcester 1/2 cup cognac |
Ingredients to make ox to the mustard:
2. Cooking time depends on the taste of each one.
3. Cut the rather thick meat is tastier and adorns the plate more.
4. Add the remaining margarine, mustard and Worcester sauce.
5. Finally, mix the sauce with a fork turning the casserole once again, exit it, sprink it with a little cognac and serve it right away well covered with its sauce.
6. Adorn the dish with some pieces of tomatoes in segments and a little pearl.
7. Accompany with some baked potatoes with a little salt and butter (better if the potato is new).
8. Suggestions: The veal or pork sirloin replace the ox.
