Flank steak with black truffle
A simple, tasteful and seasonal dish, a blunt recipe made of a few ingredients – like black truffle and red potatoes- carefully selected according to their deep connection with the earth. We asked Chef Michele Pidone to elaborate a winter dish exalting our territory and black winter truffle, an intensely flavored recipe that could be easily replicated by all the affectionate followers of our column, in the name of taste and fine cuisine.
Here is the result: a second course that is both strong and delicate, enhancing our culinary offer based on Urbani’s black winter truffle.
Ingredients (for four people):
600 g. beef flank steak
400 g. red potatoes
50 g. extra virgin olive oil
80 g. fresh black truffle
½ glass red wine
Let’s start by boiling the potatoes that we’ll then proceed to peel and mash with the proper masher. Let’s then whisk them with the extra virgin olive oil and start adding some fresh minced truffles and salt to taste. Moving on to the meat: using a non-sticking pan with a little olive oil, let’s blanch the steak on both sides and leave it to rest for a couple of minutes before cutting it into strips. In the meantime, we’ll deglaze the same pan with the red wine, collecting all the juices to create a tasteful gravy for the meat.
Let’s then add to it a part of our minced precious black truffle and put it aside. It’s now time to serve our dish: on a platter put two quenelles of mashed potatoes, add two slices of steak and finish with the truffle gravy. Let’s now slice the most precious ingredient, fresh black truffle, and add a drizzle of extra virgin olive oil. Our second course is ready to be enjoyed!
