Beef tournedos on a planche with Barolo sauce
1 serving
40 minutes
Beef tournedos on a plancha with Barolo sauce is a masterpiece of author cuisine, combining French elegance and Italian passion for rich flavors. Tender medallions of marble beef are seared with aromatic herbs, gaining a rich taste and caramelized crust. They are served on a golden potato base – the 'plancha', which adds textural harmony to the dish. The finishing touch is the Barolo sauce – an exquisite addition with deep wine notes. This dish embodies gastronomic pleasure, blending sophistication and the comfort of home dining. It is perfect for a festive dinner that can impress even the most discerning gourmets.
1
Sauté thyme, rosemary, and garlic in olive oil, add beef and sear on all sides. Remove rosemary, thyme, and garlic, deglaze with wine, and reduce.
- Olive oil: 30 ml
- Thyme: 1 piece
- Rosemary: 1 piece
- Garlic: 1 clove
- Marbled beef: 200 g
- Dry red wine: 40 ml
2
Prepare 'planche' separately. Grate the potatoes on a coarse grater, add 1/5 of an egg, 'semolina' flour, salt, and pepper. Mix and fry in vegetable oil on both sides.
- Potato: 100 g
- Chicken egg: 1 piece
- Semola (durum wheat) flour: 5 g
- Sea salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 20 ml
3
Place 'planché' on the plate, add tournedos on top, pour with sauce, and garnish with corn salad leaves.
- Lamb's lettuce (mache): 5 g
