A dish of great elegance, in which the tenderness of the meat perfectly marries the refinement of truffles.
Ingredients (4 servings)
- 4 beef medallions (at least 3 cm thick)
- 1 glass of wine
- 720 ml of beef broth
- Naturcibus black truffle-flavored extra virgin olive oil dressing
- Cornstarch
- 80 g Naturcibus summer truffle carpaccio
- Salt, Pepper, Thyme to taste
Method
Tie the four beef medallions with kitchen twine to help them keep their shape during cooking.
In a pan, heat the black truffle-flavored olive oil and brown the medallions for about 2 minutes per side, searing them well even on the edges for a few seconds. Season with salt and pepper, then transfer them to a plate and remove the twine.
In the same pan, add a pinch of cornstarch and let it toast slightly. Deglaze with the wine, stirring gently, and let it reduce.
Add the broth and Naturcibus black truffle carpaccio, stirring carefully, and let the sauce thicken for a couple of minutes. Finish with a drizzle of black truffle extra virgin olive oil and, if desired, a knob of butter for a creamier consistency.
Return the medallions to the pan and let them simmer in the sauce for about a minute. Serve immediately, garnished with a few sprigs of thyme.
