for 4 person

Truffle butter

50 g	butter, soft
10 g	Fine Food Carpaccio di tartufo nero d'estate, finely chopped
2 pinch	salt

Venere rice

1 tbsp	Fine Food Extra Virgin Olive Oil with Truffle
250 g	Venere rice
6 dl	water
½ tsp	salt

Meat

1 tbsp	olive oil
2	Fine Food Limousin Tenderloin Steak (each approx. 180 g)
¼ tsp	salt
a little	pepper

Vegetables

160 g	diced bacon
400 g	pointed cabbage, coarsely chopped
1	garlic clove, squeezed
1 ½ tbsp	apple vinegar
¼ tsp	salt
a little	pepper
½ tbsp	olive oil
190 g	Fine Food Artischockenherzen drained, halved

How it's done

Truffle butter

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.

Venere rice

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.

Meat

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.

Vegetables

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. Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.

Serve

Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.

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