Summary

Ingredients

• 800 g roast beef, wron fillet
• 0.25 liter ¼ red wine
• 0.25 liter ¼ balsamic vinegar
• 1 bay leaf
• 1 stalk rosemary
• 1 stalk thyme
• 3 sage leaves
• salt and pepper
• 2 tablespoon olive oil, for frying
• Olives, black, quantity to taste
• 1 clove garlic
• 1 onion (s)
• Possibly cornstarch or flour to thicken the sauce

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Instructions

1. Put the meat with the herbs, wine and vinegar in a large freezer bag, knot and marinate in the refrigerator for approx. 3 days.
2. Dry the meat well, season with salt and pepper and fry in the oil. Braise the chopped onion and garlic, then deglaze with a little of the stock and let it stew. If necessary, fill up with water, wine or some of the stock in between.
3. Add the olives in the last half hour.
4. Thicken the sauce to taste. Season to taste with salt and pepper.
5. Pasta and a fresh salad go well with it.