BEEF STEAK

• 28 oz veal leg

• 3 oz butter

• 1 tbs mustard

• 100 ml TARTUFI SR Black truffle olive oil

• 1.7 oz TRUFFLES SR Black truffles

• 1.7 oz TRUFFLES SR Black Carpaccio

• TARTUFI SR Sea salt with black truffle

• 35.2 oz potatoes

• 100 ml milk

​

 

Season the veal meat with TARTUFI SR Black truffle olive oil and leave it to marinate in the fridge for 24 hours.

After 24 hours take the meat out of the fridge, cut it into steaks and let it rest until the meat is at room temperature. 

Heat a grill pan to the maximum and salt with TARTUFI SR Black truffle sea salt only the side that will have contact with the pan. Put the steak on the salted side and do not turn it over for 3 minutes. Now salt the other side, turn the steak over and leave it in the pan for about 2.5 minutes. Transfer the steak to a baking sheet in a preheated oven at 200°C (392 F) for exactly 3 minutes. Take it out and let it rest!

 

 For perfect juiciness the steak must rest for about 15 minutes.

 In the meantime, peel the potatoes, wash them and put them into water to cook. When the potatoes are cooked, strain the water and then add butter, milk and TARTUFI SR Black truffle sea salt. Mix all the ingredients together with a hand mixer and finally add TARTUFI SR Black truffle tartufata.

Cut the steak into slices, sprinkle it with TARTUFI SR Black Carpaccio leaves and serve alongside mashed potatoes with TARTUFI SR Black truffle tartufata.

 

Enjoy!