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

Season the CAB sirloin or filet mignon with salt and black pepper. Grill or pan-sear the steak to desired doneness (medium-rare recommended). Allow it to rest before slicing.

Prepare the Steak

Bring a pot of salted water to a boil. Add the ravioli and cook according to package instructions until they float, usually about 4-6 minutes for fresh ravioli. Drain and set aside.

Cook the Ravioli

In a skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Add the prawns and cook until they turn pink and opaque, about 3-4 minutes. Season with salt and black pepper.

Sauté the Prawns

In the same skillet, add the remaining 2 tablespoons of butter and truffle oil. Allow the butter to melt and combine with the truffle oil. Add the cooked ravioli and gently toss to coat.

Make the Truffle Beurre Sauce

On a serving plate, place the truffle ravioli, top with sautéed prawns, and sliced steak. Garnish with grated Grana Padano cheese and chopped parsley.

Assemble the Dish

steak & ravioli bianco

Recipe information

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