This tagliata of beef recipe is pure decadence: good steak, truffle and creamy butter.
Serves 6
Ingredients:
– 2 x 20g truffles
– bunch of fresh rocket
– 2 tbsp extra virgin olive oil
– 6 x 150g striploin steaks
– knob of truffle butter
– salt
Method:
1. Prepare the truffles by rinsing them quickly and lightly brushing off any dirt.
2. Toss the rocket leaves in the extra virgin olive oil.
3.Heat a griddle pan until it’s smoking hot. Brush the steaks with a little olive oil. Cook the steaks, two at a time, for 3 minutes on each side. Finish with a knob of truffle butter and a pinch of salt. Set the steaks aside to rest.
4. Cut each striploin into four or five pieces. Slice the truffle with a truffle slicer or mandoline or as thinly as possible with your sharpest knife.
5. Place a bed of the dressed rocket on warmed plates. Top with slices of steak and freshly cut truffles.
Here the table is the soul of the home – a place to come together, share food and thoughts, and spend valuable time with loved ones. Eileen’s recipes are designed to create conviviality and make every occasion a cause for celebration, whether you’re planning an annual holiday feast, a catch-up with friends or a special homecoming. Fill your home with the aroma of wonderful food, the sound of clinking glasses and happy chatter, while you create memories that you will treasure forever. To buy your copy visit www.gillmacmillanbooks.ie.
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