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Beef steak Rossini

Wine tip: The Batasiolo Barolo (8502440) is a blend from the most beautiful valleys of Piedmont and, in addition to a velvety softness, also offers great strength and aging potential.The wine is full and complex with many nuances of black cherry, plums, chocolate, licorice, and tobacco.

Ingredients

steak
Pepper
truffle
veal stock
duck escalope
Clarified butter
white bread
Salt
Madeira

Preparation

  1. Remove the steak from the fridge at least half an hour in advance.
  2. Season with salt and pepper and sear until golden brown at high temperature.
  3. Slice thin truffle slices using a mandoline or a knife.
  4. Cut bread slices to the size of the steak and fry in clarified butter.
  5. Finish cooking in the pan on low heat or place in an oven at 150°C.
  6. Let rest in a warm place or on a dish covered with aluminum foil.
  7. Deglaze the pan with Madeira and reduce briefly.
  8. Add the veal stock and reduce.
  9. Finish with butter and season with salt and pepper.
  10. Fry the escalope canard until golden brown.

  1. Place the crispy baked rolls in the center of a plate.
  2. Place the steak on top.
  3. Place a slice of escalope canard (the same size as the steak) on top.
  4. Place 3 to 4 slices of truffle on top.
  5. Spoon the sauce next to it and serve immediately.