Sauté shallots and garlic in a frying pan with butter, extinguish with red wine and reduce so that the shallots become a kind of paste. Mix parsley and marjoram underneath.
Tenderly pound the beiriede flat, cut in half and season with pepper and salt. Spread the paste evenly on 2 roast halves (leaving the meat edges free), place the other meat halves on top and press the edges firmly smooth.
Grill the stuffed Beiried on both sides for about 5 minutes.
Now remove from the broiler, wrap in aluminum foil and pull for a few min. to allow the meat juices to distribute evenly.
For dipping, offer a homemade tomato ketchup. To do this, put brown sugar in a saucepan with a quart of water and make until a syrup forms. Cool the syrup to lukewarm.
In a baking bowl, mix paradeis pulp with gin, balsamic vinegar and sugar syrup and season with pepper. Add a little salt and chopped peppers to taste.
Our tip: Use your favorite red wine for cooking!
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