Black Angus Tournedos with Bulagna PDO

Slice the sirloin along the length into three sections and wrap them with Bulagna, then in cling film. Let it rest in the fridge for 12 hours. After resting, cut each tournedos into 4 pieces. Sear on a grill and then let it rest for at least the same time as the cooking time to allow the muscle to relax. Finish cooking in a hot oven at 200°C when ready to serve, according to the desired doneness.

Steam the potatoes for 25 minutes at 100°C. Once cooked, pass them through a potato ricer and then a Japanese tamis. Bake at a moderate temperature (110°C) and allow the cherry smoking chips to take effect. Let sit for 25 minutes, then fold in the butter using a spatula and add salt. Set aside for serving.

Sauté all the vegetables and pancetta until well browned. Deglaze with port and reduce until almost dry. Add veal stock and cook for 45 minutes, then strain through a fine chinois and finally through a cloth. Reduce by half, add butter, and set aside for serving.

Place on a perforated tray then steam bake for 2 minutes. Plunge them into ice water. Set aside for serving.

Slice the truffles into 2 mm pieces using the Japanese mandolin, then cut with a cookie cutter to obtain beautiful truffle rings. Set aside for serving.

Heat your ingredients then arrange them harmoniously, add sauce without covering the meat, glaze your vegetables and truffles with clarified butter, and enjoy.