Ingredients for 2 people:
- 480g boneless veal rib steak
- 1 ripe Haas avocado
- 40g grated parmesan
- 80g washed rocket
- 15 + 10ml Aromolio truffle oil
- 35g Aromolio extra virgin olive oil
- half lemon
- 50g butter
- fine salt to taste
- black pepper to taste
- 2 sprigs thyme
- 1 garlic clove
To prepare the rocket salad, first dry the rocket and then season it with the juice of the lemon and 15g of Aromolio truffle oil. Cut the avocado into big pieces and add it to the rocket together with the Parmesan and a pinch of salt and pepper.
Leave the meat out of the fridge for at least one hour before cooking.
Preheat a non-stick pan to the point of smoking, add the Aromolio Evo oil, garlic and thyme and the already salted veal steak (do not add the pepper as it would burn).
Cook for about 5/6 minutes, taking care to turn the steak every 30 seconds so it is cooked rare. Once cooked add the butter and with a spoon, keep basting the meat with the hot melted butter and the cooking oil for about 1.5 minutes. Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes. Add pepper and cut the steak into slices about 3mm thick.
Place the meat, slightly overlapping, onto 2 plates with a little of the rocket salad on the side and add the remaining truffle oil.