Fillet steak marinated in palo santo (guaiacum) and mild garlic in truffle oil
Fillet steak marinated in palo santo (guaiacum) and mild garlic in truffle oil
Ingredients (4 Servings)
Beef
1 kg Argentine fillet steaks
1 litre sunflower seed oil
100g palo santo
1 crushed garlic clove
8 drops of truffle oil
Cooking salt
Black pepper
1 glass of Malbec wine
Mushrooms
200g fresh or frozen morels
3 tablespoons of olive oil
Salt and pepper
Humita
4 ripe ears of corn
½ onion chopped
2 tablespoons of sunflower oil
150g fresh goat cheese
Salt and pepper
Method
To marinate the beef put the oil, the palo santo stick and the garlic clove into a pan. Heat to 80ºC for 20 minutes. Once the oil is at room temperature, remove the palo santo and the garlic. Then place the beef in the oil. Cover the pan and chill for 24 hours. Finally strain and cut the fillet steak into cubes. Brown and salt slightly on each side. Remove from the pan and place the beef in absorbent paper. Sprinkle with 2 drops of truffle oil and leave to rest for 5 minutes. Simmer the fried oil left in a pan in wine and keep to use later.
Sauté the mushrooms in olive oil on a high heat for 3 minutes. Season with salt and pepper Whiten the corn of the cob leaves in boiling water for five minutes. Mix the corn garnish with the cheese and add to the onion. Cook for a further 15 minutes. Season with salt and pepper, and leave to cool. The humitas are assembled by overlapping two corn leaves midway. Place two or three tablespoonfuls of filling in the centre. Close and roll the leaves into a cylindrical shape. Tie both ends. Boil in a pan with cooking salt for 15 minutes.
When serving, place the beef cubes on the place accompanied by a humita roll, the mushrooms sautéed in olive oil and the wine sauce. The dish can be decorated with a bouquet of herbs and green leaves.
Wholesalers
Fillet steak marinated in palo santo (guaiacum) and mild garlic in truffle oil
