1 kg of alcatra (thicker part)
150 g of smoked bacon, cut into strips
2 tablespoons of chopped thyme
2 tablespoons of chopped marjoram
3 tablespoons of chopped parsley
1 clove of garlic, minced
5 tablespoons of butter or margarine
1 medium-sized onion, chopped
salt and black pepper to taste
1 cup of dry white wine
1 kg of alcatra (thicker part)
150 g of smoked bacon, cut into strips
2 tablespoons of chopped thyme
2 tablespoons of chopped marjoram
3 tablespoons of chopped parsley
1 clove of garlic, minced
5 tablespoons of butter or margarine
1 medium-sized onion, chopped
salt and black pepper to taste
1 cup of dry white wine
Cut the meat into slices lengthwise without separating them
Place 1 slice of bacon between the meat slices
Mix the herbs with garlic and spread between the slices
Close the slices well and tie with kitchen twine
Melt the butter or margarine in a skillet
Add the onion and let it cook until lightly browned
Add the meat and let it cook on all sides
Season with salt, pepper, and add the wine
Cook over high heat to reduce the wine slightly
Reduce the heat and simmer in a covered pan until the meat is tender, adding hot water as the liquid in the pan evaporates
To serve, remove the kitchen twine and cut into slices across.
