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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Perigourdine Steak


400 g water
10 g Sosa Powdered Red Wine
10 g Culinary Journey Beef Fond
20 g flour
20 g butter
100 g Culinary Journey 1st Boiling Truffle Juice
250 g beefsteak
Mashed potato


Remove the fat and bridle the beefsteak in order to maintain its shape.
Lightly cook the beefsteak in a pan with butter.
Remove the steak and add the flour. Stir slowly to integrate well.
Add the Powdered Red Wine, the Beef Fond and the water. Shake well with the whisk to break up the roux. Cook the sauce for 8 minutes.
Add the 1st Boiling Truffle Juice and cook 2 more minutes.
Remove the bridle and serve the steak covered with the sauce and mashed potatoes on the side.