Sirloin in the style of Messina!!

Hello Steemit, like the kitchen is one of my favorite puzzles here I leave them a spectacular recipe that I assure them they will like it, first that of everything I do to myself you are ask and then I answer them hereinafter. Is it an inlet, the first plate or second of luxury? To taste of everyone of fact, this alliance of flavors and textures, in which every ingredient contributes his own originality, is a traditional combination that has not lost force since it was invented in the rural Sicilian land. 

Ingredients: (for 4 persons). Sirloin of veal ->700gr, in 4 portions, Bacon in tonchas-> 70 gr, Serrano ham->50 gr, Sliced Bread-> 4  slices, Ripe Tomatoes-> 2, Yellow peppers-> 2, White dry wine-> 1 Glass, Carrot-> 1, Celery-> 1 stem, Onion-> 1, Parsley-> A few twigs, Basil-> A few twigs, Sage, Olive oil, Salt and Pepper.

                     Preparation:

1. To wrap the edge of the slices of meats with slices of bacon, and to hold them with kitchen thread. To peel and to crush the onion together with the ham, the carrot and the celery, before clean and bare. To wash the parsley, the albahacay a few leaves of sap, then to do with them an atadito with kitchen thread. To wash and to dry the peppers, to singe them to the flame, to peel them and to divide them for the mita, removing before the seeds and the white filaments. To wash and to peel the tomatoes, to take the seeds from him and to cut the flesh in tracks.
2. In a frying pan, to put 3 spoonfuls of oil and this warm when, to add the sirloin. To leave it to gild for both sides, to throw salt and pepper, to withdraw it from the frying pan and to reserve them.
3. To oil a fuente of the oven endowed with lid to throw in the bottom the hash of vegetables and to put above the meat. Adds the manojito of grasses and the white wine. To cover and to introduce in the oven before warmed to 160 °C during approximately an hour.
4. Once cooked the meat, to add the peppers and the tomatoes, to cover and to cook during 30 minutes. Meanwhile, in a frying pan with little oil to gild for both sides the slices of square loaf.
5. To put the bread gilded in a source of serving; to extract of the hornos the sirloins and to arrange them on the bread. To serve them warm or cold since is his preference.

NOTE: The cut of sirloins is the expensive mas of that of the veal, for what to reduce costs it is possible to substitute for sirloin of fresh well pork, be it combines very good flavors with the ham and the bacon.

                                                                         @Jean1