• Season meat with salt, pepper and, if desired, with some just ground garlic. Fry it on a flat surface, frying pan or rack. The best way to present it is medium, so that it will be juicy and tender.
• For the sauce it is necessary to mix all the ingredients and bring them to boil. When it has reduced its volume to its third part, add butter, herbs and leave it cook for a while, to prevent herbs flavours from evaporating.
• Serve it covering the meat with sauce. You can accompany it with boiled potatoes or sauteed potaotes with garlic, olive oil and parsley.

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