| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Beef, French | 6 | Servings |
INGREDIENTS
| 1 1/2 | kg | Rib Steak |
| 6 | Cloves Garlic | |
| 10 | Peppercorns | |
| 1 1/2 | c | Olive oil |
INSTRUCTIONS
Ask your butcher to give you a whole rib steak. A day before the cooking pierce the meat with skewers and insert the peeled garlic cloves and the peppercorns. Marinate in the olive oil, turning from time to time within the 24 hours. Remove from marinade and pat dry with a kitchen towel, and brown all sides. Cook in a 180°C oven for 45 minutes. You can check if it is done by piercing and controlling the colour of the running liquid. Posted to Digest eat-lf.v097.n171 by gladysdinletir@superonline.com (Gladys Dinletir) on Jul 07, 1997
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