CHATOBRIAN ON THE SKEWERS


  • 1,65 lbs tenderloin
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 teaspoon salt
  • 1 coffee spoon of black pepper

It is taken from the upper part of the sirloin steak, the nerves are finely cleaned, all sides are olive oiled, and the bottle is passed from the middle to the length, then it is placed on the charcoal fire, which is not meat hot. It is oiled and cooked in turn. After 20 minutes, the meat on the skewer is removed from the fire, salted and sprinkled with pepper and placed on a plate. Frozen butter is put on it and brought to the table. It is served by slicing at the table.

ENJOY YOUR MEAL


 

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