Preheat the oven to 180°C

1. Sprinkle salt and pepper over each piece of meat, make a whole in the middle and fill with pieces of cheese.

2. Sautee in a frying pan and finish off in the oven for 12-15 minutes.

3. Remove from the oven, add the lentisk/mastic  seeds and deglaze with red wine on the stove. Allow the alcohol to fully evaporate.

4. Add the demi-glace/stock and double cream.

5. Sieve the sauce.

6. Thinly slice the meat. Pour the sauce on the plate, placing the carved meat on top.

7.  Serve with vegetables and potatoes.   

 *Wine Pairing

The unbeatable duet “Kotsifali – Mandilari” from Crete meets the rich Griskin with charm and elegance, while “Agiorgitiko tis Nemeas” pairs beautifully with the “graviera” cheese. The Cabernet Sauvignon of "Kyr-Thanasis" will leave a memorable impression with this particular dish.