Remove any visible fat and cut into a cross shape lengthwise, along the middle. Grill the sausages, the black pudding, the sweetbreads and the beef. After cooking, peel the sausages and black pudding to remove the filling. Stuff the beef with the sausage filling, while still hot. Truss the beef, apply salt and put back on the grill.
Chop all the ingredients for the barbeque sauce, toss, season with salt and pepper and lay to one side.
Bake the potatoes wrapped in foil. Once cooked, remove the foil and hollow them out. Brown the bacon and add the apple, finely diced, and the sausage filling. Mix and flame the preparation with Grappa. Stuff the potatoes with mixture. Add the chopped cihoulette. For the pasties: Chop the sweetbreads sauté the onion and the peppers in butter, and add the honey. Season with salt and pepper. Cool. Use this as a filling for the pastry discs, which are then folded and the edges crimped. Paint the pasties with a beaten egg. Cook in a 180ºC oven for 15 minutes.
Serve a medallion of fillet steak accompanied by two pasties, a small bouquet of herbs and the stuffed potato and sauce. You can splash a little parsley-scented olive oil over the dish.
Wholesalers
Argentine Barbecue, New Style
