Lombarda Di Sorana With Black Pepper

Preparation:

Preparation: Salt the meat and roll it in medium/coarse crushed pepper. Put it in the oven on a tray greased with oil (and also grease the meat a little... but not much) and cook it at 200 degrees for about 40 minutes. Take it out of the oven and place it on a tray, some gravy will come out: keep it... Put the cooking plate on the stove, pour over the wine and brandy, add the mustard and the gravy oozing out of the meat in the meantime. Bind everything with the knob of butter, pass through a sieve and pour the sauce obtained on the slices of meat that you will have cut in the meantime. If the sauce is too little, dilute it with half a glass of water. Obviously, the dilution must be done while the sauce is cooking, and not at the end.