sliced grilled sirloin, prawns, grana padano, truffle beurre sauce | 6oz CAB Sirloin +4.50 | 6oz Filet Mignon +26

Preheat the grill to medium-high heat. Rub the CAB sirloin with olive oil, salt, and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Steak

Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, usually 3-4 minutes until they float to the surface. Drain and set aside.

Cook the Ravioli

In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Add the prawns and cook for 2-3 minutes until they turn pink and opaque. Remove from heat.

Sauté the Prawns

In a small saucepan, melt the unsalted butter over low heat. Stir in the truffle oil, grated Grana Padano cheese, and lemon juice. Whisk until smooth and heated through. Remove from heat.

Make the Truffle Beurre Sauce

On a serving plate, arrange the cooked ravioli. Top with sautéed prawns and sliced grilled sirloin. Drizzle the truffle beurre sauce over the top and garnish with additional Grana Padano cheese if desired. Serve immediately.

steak & ravioli bianco

Recipe information

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