Beef fillet steak in wine sauce


A pound of fresh beef fillet

For the marinade:

3 glasses of red wine
Tablespoon brown sugar
20 grams of ground chili pepper
20 grams of cumin
A mint bunch of mint


1. Cook the marinade ingredients on low heat for about fifteen minutes.
2. Grind and filter through Xinhua (stainless steel strainer).
3. Refrigerate the remaining sauce for four hours, putting the meat in it for a night.
4. To skewer and roast the barbecue, about 20 cm from the fire, three on all sides (learning to do a “medium”).