Discover culinary excellence at Hotel Plunhof, South Tyrol, with our pink roasted beef steak. Enjoy the combination of fine meat, crispy zucchini sticks and beetroot mashed potatoes, rounded off with an aromatic port wine jus – a true delight in the breathtaking Alpine landscape.
- Pink Grilled Beef Steak from the Rack with Port Wine Jus
- 2 beef steaks from the rack (about 200 g each)
- Salt
- Freshly ground pepper
- 2 tbsp olive oil
- 200 ml port wine
- 100 ml beef broth
- 1 tsp Dijon mustard
- 1 tbsp cold butter
- Fresh herbs (e.g. rosemary)
- Breaded and Baked Zucchini Sticks
- 2 zucchini
- 100 g flour
- 2 eggs
- 200 g breadcrumbs
- Oil for frying
- Beetroot Mashed Potatoes
- 300 g potatoes
- 200 g beetroot (pre-cooked)
- 50 ml milk
- 2 tbsp butter
- Nutmeg
Detailed Preparation:
- Beef Steak from the Rack:
- Season the beef steaks with salt and pepper.
- Heat olive oil in a pan and briefly sear the steaks on high heat on both sides to achieve a nice crust.
- Reduce heat and continue cooking the steaks according to desired doneness (for pink, about 2-3 minutes per side). (Core temperature 56 degrees)
- Remove the steaks from the pan and let them rest in a warm place.
- Add port wine and beef broth to the pan drippings, bring to a boil, and reduce by half.
- Stir in Dijon mustard and season with salt and pepper.
- Remove the sauce from heat and stir in the cold butter to thicken the sauce.
- Zucchini Sticks:
- Cut zucchini into even sticks.
- Dip the zucchini sticks first in flour, then in beaten eggs, and finally in breadcrumbs.
- Heat enough oil in a pan and fry the breaded zucchini sticks until golden brown.
- Then let them drain on kitchen paper.
- Beetroot Mashed Potatoes:
- Peel the potatoes, cook in salted water until soft, and then mash.
- Cut the pre-cooked beetroot into small pieces and add to the potatoes.
- Add milk and butter and process everything into a smooth puree.
- Season with salt, pepper, and a pinch of nutmeg.
Plating the Dish with Port Wine Jus as a Sauce:
- Beetroot Mashed Potatoes:
Place the beetroot mashed potatoes in the center of the plate, either using a serving ring for a round shape or with a spoon for a more natural presentation. - Beef Steak from the Rack:
Cut the steak in half lengthwise to create two equal halves. - Zucchini Sticks:
Arrange the zucchini sticks either next to the puree or carefully place a few sticks on top of the steak to create height. - Port Wine Jus:
Carefully pour the port wine jus over the steak, allowing it to flow slightly over the meat and the puree.
Make sure to distribute the jus evenly so that all components receive some. - Garnish:
Place fresh herbs, such as rosemary, on the plate to add color and freshness.
A few fresh peppercorns or a pinch of coarse salt over the steak can add extra flavors and textures.
Additional Tips:
- The sauce should complement the dish but not drown it. Use enough jus to add flavor without overwhelming the other components.
- The presentation should be elegant and not overloaded. Each element of the dish should be recognizable and appealingly placed.
- Allow the beef steaks to come to room temperature before frying and let them rest for a few minutes after frying to allow the juices to redistribute.
- For extra crispy zucchini sticks, you can use panko instead of regular breadcrumbs.
- For an especially fine puree, you can also add beetroot juice.
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