Beef sirloin, studded with anchovies, olives and capers, served with mushroom sauce and beans

Ingredients for Beef sirloin, studded with anchovies, olives and capers, served with mushroom sauce and beans

Instructions for Beef sirloin, studded with anchovies, olives and capers, served with mushroom sauce and beans

To prepare the Beef sirloin, studded with anchovies, olives and capers, served with mushroom sauce and beans recipe, please follow these instructions:

Put the meat on a cutting board. On a plate shared the 5 anchovies lengthwise. remove the stones from the olive and sea capers ready. Blubber so has the piece on each side with alternating the anchovy, olives and capers. This is done by means of a pointed knife, which you use to cut the "small pockets" into the meat, where as the ingredients are pressed in.

Warm the oil in a large saucepan and Brown the meat on all sides. When the surface is golden seasoned the meat with salt and pepper and pour broth by. Rinse the parsley thoroughly, shake the water off and snap off the stems. Never immerse the stems into the dish to the flesh.

Put a lid on the Pan and let the meat simmer for about 1 hour. Turn the pieces occasionally and pour, if desired. a little more broth by.

Take the meat out of the pot and keep it warm (cover it with the Tea towel or tinfoil). Pour the Foundation from the pot through a strainer into another pot or bowl.

Clean the mushrooms thoroughly and slice, if desired. the largest in slightly smaller pieces. In the first pot warmed a little more olive oil and Brown the mushrooms. Pour so the term Fund over the mushrooms and smooth with a little maizenamel touched out in cold water and got it in.

Cut the ends of the green beans & boil them in salted water for 3-5 min. let them drain in a colander.

Cut the beef Sirloin in neat slices larded and serve them in a platter with the edge. Pour mushroom sauce over.

Server right with the green beans and fresh bread.