1 1/2 kg of lizard or contrafilé
Salt and pepper to taste
1 tablespoon of thyme
3 cloves of garlic
4 slices of bacon
For the sauce:
6 mushrooms without casing cut into pieces
1/2 cup of red wine vinegar
2/3 cup of milk
2/3 cup of chicken broth
1 1/2 kg of lizard or contrafilé
Salt and pepper to taste
1 tablespoon of thyme
3 cloves of garlic
4 slices of bacon
For the sauce:
6 mushrooms without casing cut into pieces
1/2 cup of red wine vinegar
2/3 cup of milk
2/3 cup of chicken broth
Season the beef with salt, pepper, thyme, and garlic
Wrap the beef in bacon slices and tie with twine to maintain its shape
Put it in the oven, turning it every 35 minutes or until it reaches the desired level of doneness
Slice it thinly and serve with the sauce made as follows: place the mushrooms and water in a pan
Cover and cook for about 30 minutes or until the mushrooms are tender
Remove from heat and blend slowly using an immersion blender
Put it back in the pan and add red wine vinegar and chicken broth
Cook until the mixture reduces to one-third of its original volume and reaches a creamy consistency (about 30 minutes)
Serve warm, garnished with fresh parsley.
