ROAST BEEF

This recipe is a real star. If you have guests staying as gourmets, because the dish is almost five forks ... We recommend and ... does not take much work!

Ingredients for 4 people:
- 1 medium piece of meat boneless veal 800 g. (you can do that with beef too) -it is cheaper and more tasty-. You will have to tie a rope because no crush ...
- 1 glass of Oporto wine
- Perrins sauce
- 50 grams. butter cow (sweet)
- Salt and black pepper
- olive oil

In a tray put the meat with salt and pepper. If strip on the vessel and Oporto wine sauce Perrins (eye), leaving you soaking in the day before.
You'll have to go turn the cut because it is imbued with all meat sauces.
The next day puts hot fire in a pan with 50 grams. butter and two teaspoons of olive oil approx. doing it brown fire alive.
Once golden, put on a baking tray which is deep and not very big and they poured over it all the juice maceration, along with the pan too.
If necessary add more Oporto wine, sauce Perrins always very careful not to go to herself. Then put in the oven at a temperature of 200 degrees for about 25 minutes.
Once cooked, let it cool. Once you remove the twine and cold with a very sharp knife cut -a taste of the consumer- for a thinner or thicker slices. 
You can use an electric knife too (be very careful not to cut yourself).
Serve with steamed small potatoes boiled or baked skin.
I also accompanied with mashed potatoes (and is very apt).
In the summer could also do it with a good roasted vegetables (red pepper and aubergines).
Ah! Put the sauce in a bowl and serve hot.
Each diner is the best serves your taste, and bon appetite!