The meat is cut into steaks, not too thick, because we will need to wrap them in rolls. Fold entrecotte in a deep Cup, add three tablespoons of mayonnaise, chopped garlic, salt, pepper to taste and leave to marinate for half an hour. Prepare the filling: finely chop the dill and cut into little pickles. Next, mix 2 tablespoons of mayonnaise, dill, cucumbers and pine nuts. On entrecotte put incomplete tablespoon of the filling and tightening loose rolls, skalyvaniem toothpick. Spread on a lattice and bake.

Finished rolls cut into pieces and served with fresh vegetables and herbs. Bon appetit