Seal the spine in a pan with little oil, on both sides, remove and finish its cooking point in the oven, leaving your juice in the salsa pan, add the pepper in grain already ground, let brown, incorporate 1 glass of Red wine, let reduce, add 1 cup of milk cream, 1 tan of demiglas and salt at pleasure over low heat.
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| Ingredients to make the pepper: |
| 250 grams of loin 2 medium potatoes red wine pepper in green grain, white and black milk cream cheese |
Ingredients to make the pepper:
2. For the garrisoneher the potatoes and cut them into not very thin slices, place them on a plate gratining them with cream of milk and grated tardo, salt and pepper cook in the oven together with the spine. Place on a large play plate, the spine next to the gratin potatoes, cover all the meat with the wine sauce and decorate with a touch of green rosemary, cibulet or crespo parsley, bordering the plate with Papikra.
