Tagliata di Manzo al Tartufo | Beef Fillet with Truffle Butter

A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Tagliata di Manzo al Tartufo | Beef Fillet with Truffle Butter

Name: Tagliata di Manzo al Tartufo | Beef Fillet with Truffle Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 500 g beef fillet (rump steak); 50 g truffle butter; 2 tbsp extra virgin olive oil; 2 sprigs fresh rosemary; 2 cloves fresh garlic; 1 tsp sea salt; 1 pinch ground black pepper

(0)

20 min

Quick

Gurkerl Küche

Zartes Rinderfiletsteak scharf angebraten und mit edler Trüffelbutter und frischem Rosmarin verfeinert. In nur 20 Minuten auf dem Tisch – pure italienische Eleganz für Feinschmecker.

Ingredients

Price per portion:€ 26.58

Main ingredients

Select all ingredients

Beef fillet (rump steak) 500 g Rinderfilet (Rumpsteak)

Truffle butter 50 g Trüffelbutter

Flavours & pantry

Select all ingredients

Extra virgin olive oil 2 EL Olivenöl extra nativ

Fresh rosemary 2 Zweige Rosmarin frisch

Fresh garlic 2 Zehen Knoblauch frisch

You probably have at home

Sea salt 1 TL Meersalz

Ground black pepper 1 Prise Pfeffer schwarz gemahlen

Preparation method

Preparation

Take the beef fillet out of the fridge about 30 minutes before cooking so that it reaches room temperature. Pat dry with paper towels. Lightly crush the garlic cloves using the flat side of a knife. Briefly rinse the rosemary and shake dry. If you would like to let the steaks rest warm after searing, preheat the oven to 60 °C top/bottom heat.

Searing & flavouring

Heat a heavy pan (preferably cast iron) over high heat and add the olive oil. Season the fillet on both sides with a little coarse sea salt. As soon as the oil begins to smoke, place the meat in the pan and sear intensely for about 2 to 3 minutes per side until a wonderful crust forms.

Reduce the heat. Add the garlic cloves, rosemary sprigs, and the fine truffle butter to the pan. Once the butter foams up and releases its enticing aroma, continuously baste the steak with the aromatic truffle-herb butter using a spoon (arroser).