THE OX A DIMENSION THE ANCHOVY SAUCE

  For 6 people

  1 ox coast 5 cm thickness of 1,5 kg and
  16 nets of anchovy to oil
  2 cloves of garlic
  2 spoonfuls with groundnut oil soup
  2 spoonfuls with old wine vinegar soup
  60 G of butter
  salt, pepper

To make prepare the coast by the butcher.
To coat oil de.toutes.parts (1/2 spoonful with soup). To salt, pepper. To let rest 1 hour at ambient temperature.
During this time, to prepare a good ember of vine stocks and to put the grill to be heated.
To then pose the ox coast above ember, and to let roast 10 minutes on a face.
To change ember and to turn over the coast so that it roasts 10 minutes on the other face.
 To withdraw the meat of the grill and to pose it on a plate turned over in a dish
 hollow, so that it does not bathe in its juice.
 To peel garlic and to remove the germ.
 To drain the anchovy nets and to cut them in small pieces.
 To take a casserole, to rub its bottom with a cotton soaked with oil.
To press the cloves of garlic above the casserole.
To add anchovies and to dissolve with soft fire 1 minute.
To sprinkle vinegar, it evaporates, to then pour 3 spoonfuls with water soup.
With the first bubble, to incorporate butter, out of hazel nuts, while whipping on soft fire.
As soon as the mixture is consistent, to stop fire.
To recover the gravy in the hollow dish and to pour it in the casserole; to mix and filter sauce above a saucer.
To be used the whole coast as ox, accompanied by sauce to anchovy.
It will be necessary to think of putting the plates to be heated.
**time-out** if you have not the possibility to make roast the coast, it cook on a fire average in a casserole in cast iron of which one have
beforehand oil bottom and wall. To thus let gild 10 minutes on each one of its faces.