How I Mastered Tenderloin with Pointed Cabbage and Truffle
- Prep
- 50 min
- Total
- 60 min
- Serves
- 4
- Calories
- 653 kcal
- Carbs
- 52.00 g
Ingredients
- 50 gbutter
- 400 gpointed cabbage
- 1 clovegarlic
- 2 piecesFine Food Limousin Tenderloin Steak
- 160 gdiced bacon
- 10 gFine Food Carpaccio di tartufo nero d'estate
- 1 tbspFine Food Extra Virgin Olive Oil with Truffle
- 190 gFine Food Artischockenherzen
- 1.5 tbspolive oil
- 1.5 tbspapple vinegar
- 250 gVenere rice
- 2 pinchsalt
- 1 tspsalt
- —a little pepper
Instructions
- 1
Mix the butter with the truffle, season with salt. Place the butter on a piece of cling film, shape into a roll, chill until ready to serve.
- 2
Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and cook over a low heat for approx. 40 mins., stirring occasionally, until al dente. Drain the rice, if necessary.
- 3
Heat the oil in a wide frying pan. Season the meat, fry for approx. 3 mins. on each side. Remove, wrap in foil, leave to rest for approx. 10 mins.
- 4
Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the cabbage, garlic and vinegar, sauté for approx. 5 mins., season. Remove and keep warm.
- 5
Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.
- 6
Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.