Steak with brandy sauce under the crust of bread

400 g beef steak

150 ml herbal broth or beef

100 g black or brown bread

60 g raisins

2 head garlic

6 tablespoons olive oil

5 tablespoons brandy

3 tablespoons grated hard cheese

1 tsp ground nutmeg

1 tsp dried rosemary

1 tsp dried basil

1 tsp dried tarragon

ground black pepper

salt

This dish was common in medieval France.

Put in a bowl of raisins (1 tbsp postponed), add nutmeg, pour the brandy, leave for 20-30 minutes, then pour the mixture into a blender present, chop.

Broth bring to a boil, pour the mixture from the blender, add the raisins deferred, over medium heat, boil for 10 minutes, remove from heat, cover with lid sauce.

In coarse crumbs crushed bread, lightly fry in a dry frying pan.

Grated cheese and dried herbs pour into a blender, salt the, to taste pepper, add bread crumbs, pour 4 tablespoons olive oil, minced.

Heads of garlic wash without peeling, cut crosswise in half, in a frying pan heat the olive oil, slice down to put half of garlic, fry over high heat for 10 minutes, put on a separate plate.

Put entrecote (pre-wash it and dry) in a pan, where roasted garlic, pepper and salt and fry for about 10 minutes until tender.

Put steak in fireproof dish, top with bread crumbs-paste of the blender, bake at 200 degrees in preheated oven for grilling for about 5 minutes until browned crust.

Steak served with brandy sauce for bread crust on a plate with fried garlic and cooked brandy sauce and garnish with basil leaves can dish, garnish for this dish is not required, but you can optionally garnish slices of bread from wheat flour.