Truffle Stuffed Chopped Steak with
Truffled Pecorino
Chef Willis Loughhead of Bizcaya Grill at The Ritz-Carlton –
Coconut Grove, FL
Adapted by StarChefs
Yield: 12 Servings
Ingredients:
- 6 ounces onion, chopped fine
- 8 ounces black truffle, julienned
- 2 ounces canola oil
- 6 pounds Strip steak
- 8 ounces finely ground ciabatta bread
- 10 ounces milk
- 2 teaspoons fresh thyme
- 4 Tablespoons kosher salt
- 1 Tablespoons white pepper
- 24 strips applewood smoked bacon
Method: Hand chop the Steak as fine as possible. Saute
the onions and truffle in oil until translucent. In a bowl mix steak,
bread crumbs, milk, thyme, salt and pepper. In a pot of boiling
water, blanch the bacon for four minutes to render the excess fat.
Form individual “burgers” and wrap with bacon, securing
the patties using toothpicks. Grill over medium high heat until
done to temperature desired. Garnish with Truffled Pecorino from
Italy.
Wine Pairing:
Rochioli, Pinot Noir, Napa Valley, 2000
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