This is one of the dishes that I put on my desk in recent days. Is a simple dish to make and without complications. I used to do only filetitos a lamb that I brought in a pan with a little olive oil, enough to cover the base of the pan. Round and round, no more, so that the meat stay juicy.
The booking went by removing a source while doing the next batch of steaks.
in a mortar then take 4 or 5 cloves of garlic, a little salt, parsley and thyme ground with the machacadera made a paste of all these ingredients and added a glass of amontillado white wine, stirring well to integrate the flavors.
put back into the pan with the oil if any fact, all these steaks that had reserved at the source and the juice that had been released and added the other ingredients of the mortar (garlic, parsley, thyme, salt and white wine amontillado) allow it to make a sauce with all this mixture of flavors (few minutes on medium heat)
scraps ... my city ...
Cordova Walking through my pretty ... 
to say, really liked the result. This type of meat you have it or you love ... or not like it. I'm the first option ... I love it! And you?
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