1 cup of water
3 tablespoons of lemon juice
2 tablespoons of red wine vinegar
1 tablespoon of olive oil
1 tablespoon of thyme
Salt and black pepper to taste
0.5 kg of mignon
1 cup of water
3 tablespoons of lemon juice
2 tablespoons of red wine vinegar
1 tablespoon of olive oil
1 tablespoon of thyme
Salt and black pepper to taste
0.5 kg of mignon
Combine all ingredients except the meat in a small bowl
Heat in microwave at high power for 2-3 minutes until it boils
Reduce heat to medium and cook for another minute
Let it cool slightly
Tenderize the meat well with a knife and place it in a plastic bag, then sprinkle the seasoning on top
Close the bag
Place it in a shallow dish and let it rest for 4 hours or overnight, flipping the bag several times
Remove the meat from the plastic bag and place it in a refrigerator-proof mold, with the thinner end folded underneath to give it an uniform shape
Tie with string
Do not use the seasoning
Protect both ends of the meat with aluminum foil and heat in microwave at high power for 3 minutes
Remove the aluminum foil
Reduce heat to medium and roast for another 5-8 minutes, flipping the meat once
Let it rest for 3 minutes
