2 kg of top sirloin
2 cloves of garlic
2 tablespoons of salt
2 malaguetas peppers
4 tablespoons of fresh parsley
1/2 leaf of bay leaves
1 pinch of ground cinnamon
2 tablespoons of olive oil
1 cup of port wine
broth from 2 medium oranges
1 tablespoon of butter
6 slices of bacon
1 can of prosciutto
10 black plums
50g of pitted green olives
2 cups of mushrooms
3 tablespoons of vegetable oil
1 tablespoon of butter
2 kg of top sirloin
2 cloves of garlic
2 tablespoons of salt
2 malaguetas peppers
4 tablespoons of fresh parsley
1/2 leaf of bay leaves
1 pinch of ground cinnamon
2 tablespoons of olive oil
1 cup of port wine
broth from 2 medium oranges
1 tablespoon of butter
6 slices of bacon
1 can of prosciutto
10 black plums
50g of pitted green olives
2 cups of mushrooms
3 tablespoons of vegetable oil
1 tablespoon of butter
After cleaning, cut and tenderize the beef in a single piece, as if it were a large steak
Place it in a glass or ceramic bowl and season with minced garlic, salt, crushed peppers, and herbs, including parsley, bay leaves, cinnamon, olive oil, port wine, and orange broth
Cover and refrigerate overnight
Two hours before serving, remove the beef from the marinade, spreading it out on a napkin
Sear the onions, add the broth from the 2 oranges and reserve
Spread butter over the entire surface of the beef, then top with slices of bacon, prosciutto, plums cut into small pieces, green olives, and mushrooms sliced thinly
Drizzle with 4 tablespoons of reserved sauce
Fold the ends of the beef inward, rolling it up like a roulade with the help of a napkin
Tie securely with coarse twine
In a large pan, heat the vegetable oil and butter
Add the beef and turn it occasionally to brown evenly
Add the reserved onion mixture
Cover the pan and cook over low heat until the beef is tender
Place the beef on a serving platter
Remove the twine and cut into slices.
