- 400 g beef steak (2 pieces of 200 g)
- 1 pack of Foie gras Sauce with Black Truffle Imperia
- Maldon salt
Cut steak into three equal slices, pre-freeze a little to harden the meat, once it is very cold (not frozen) do some transverse cuts on both sides so that very small racks are made. Cook at very high heat on the grill, cook to the point, throw hot Foie gras sauce with Black Truffle Imperia and serve.