recipes
Beef tagliata with porcini mushroom butter and vegetable crisps
Serves: 2
Ingredients
- 500g Sirloin steak (whole piece)
- 2 crushed garlic cloves
- Chopped fresh herbs, rosemary and thyme
- Olive oil (Borges Extra Virgin)
- 100g salted butter
- Dried porcini mushrooms, soaked in red wine
- Zest of a lemon
- Crushed black pepper
- Chopped parsley
- 1 tsp English mustard
- 1 large carrot, 1 beetroot, 1 parsnip washed, peeled and finely sliced on a mandarin slicer
- Vegetable oil for frying
- Truffle infused oil (Borges)
Method
Put the sirloin steak to marinade with the garlic, herbs, olive oil and fresh ground pepper in a refrigerator for an hour. Meanwhile start cooking the crisps. Put a few slices in hot deep fat, turning frequently to ensure they come evenly crisp and being careful that the oil doesn’t go too hot. Transfer onto kitchen paper to drain access oil and season with salt. For the preparation of the porcini butter, chop the soaked mushrooms, beat into the butter together with the lemon zest, parsley, mustard and pepper. Grill the steak to your liking; allow resting for 3 minutes before slicing. Slice the meat and dress neatly onto 2 serving plates. Serve with the vegetable crisps and drizzle with truffle oil, the porcini butter and fresh ground pepper
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
View Maltese 
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.