Steak & Ravioli Bianco Recipe
sliced grilled sirloin, prawns, crispy onions, grana padano, truffle beurre blanc sauce — a decadent share plate for the table
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Ingredients
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Steak
Ravioli
Prawns
Crispy Onions
Truffle Beurre Blanc Sauce
Garnish
Method
Steak Preparation
- 1
Ravioli Preparation
- 2
Cook the Ravioli
Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt. Once boiling, carefully add the ravioli and cook according to the package instructions, usually about 3-4 minutes until they float to the top. Drain and set aside.
Prawn Preparation
- 3
Crispy Onions Preparation
- 4
Fry the Onions
In a bowl, soak the thinly sliced onion in buttermilk for 30 minutes. In another bowl, place the flour. Heat vegetable oil in a deep pan over medium-high heat. Dredge the soaked onions in flour and fry in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
Truffle Beurre Blanc Sauce Preparation
- 5
Make the Sauce
In a saucepan, pour in the white wine and bring to a boil. Reduce heat and simmer until reduced by half. Add the heavy cream and continue to simmer for another 5 minutes. Gradually whisk in the cold butter until melted and the sauce is smooth. Stir in truffle oil, and season with salt and pepper to taste.
Assembly
- 6
Plate the Dish
On a large serving platter, arrange the sliced grilled sirloin, cooked ravioli, sautéed prawns, and crispy onions. Drizzle the truffle beurre blanc sauce over the top and garnish with shaved grana padano. Serve warm and enjoy!