TIME 1 hour DIFFICULTY Medium SERVINGS 4
INGREDIENTS
PREPARATION
Tie the veal eye round with kitchen twine, season with salt and pepper, and bake at 180°C (356°F) until the internal temperature reaches 58°C (136°F) (you will need to measure this with a kitchen thermometer).
Remove from the oven, let cool, and slice thinly.
To prepare the purple potatoes sautéed with white truffle butter: peel the potatoes and cut them into cubes of about 1.5 cm per side. Blanch them in boiling water for about 2 minutes, then sauté them in a pan with plenty of Trivelli Tartufi White Truffle Butter, seasoning with salt to taste.
Plating: lay the roast beef slices in the center of the plate. Add the purple potatoes, wild fennel fronds, arugula, a drizzle of extra virgin olive oil, and the Trivelli Tartufi Summer Truffle Acacia Honey.
Chef Gianmarco Di Girolami
