Gaby
2
Slice the meat as you would for a ribeye steak, season it with pepper, and heat a skillet with oil until it’s very hot. Sear the meat on both sides.
For added juiciness, you can marinate the meat by soaking it in the refrigerator for 2 hours in a mixture of 1 liter of water, half a cup of sugar, a teaspoon of salt, and the same amount of citric acid.
Serve with fried potatoes and horseradish. Drizzle the meat with the juices that formed during cooking. Garnish the potatoes with finely chopped dill and parsley.
