For meat lovers
1.5 kg of entrecote meat
For the sauce:
15 large dried dates, pitted and cut lengthwise
1 cup fresh orange juice
2 tablespoons dijon mustard smooth
2 large onions, cut into octaves
2 tablespoons olive oil
1/2 teaspoon white pepper
1. Place all the sauce ingredients in a large bowl and stir. Add the chunk of the meat, and spread it well in a sauce on all sides. Place in the refrigerator for 3 hours.
Preheat oven to very high heat (250C). Transfer the meat with the sauce to a heat-resistant dish, and make sure the sauce covers all sides of the meat. Roast 10 minutes, turn and roast for 10 more minutes. Lower the heat of the oven to medium heat (180 ° C) and continue to roast for about 1 hour and an hour and a half, depending on the desired roasting (after 1 hour the meat will be juicy and soft).
Remove from the oven, and cook for 2-3 minutes. Slice into 2 cm thick slices, and transfer to individual plates. Pour 2-3 tablespoons of the sauce and serve immediately.