Tournedos with Black Truffles and Grappa Raisins

Moisten the raisins with grappa and Madeira. Salt and pepper the tournedos. Heat some olive oil in a pan and fry the tournedos on both sides on the cut surfaces. Place in the preheated oven and roast at 180°C for about 6 minutes. Remove and keep warm. Add some butter to the frying pan and pour in about 2 tablespoons of the pickling liquid. Mix in the marinated raisins along with the grappa and Madeira. Bring to a boil and season with salt and pepper. Cut the toasts diagonally into triangles and fry (or toast) them in a little butter on both sides in another pan. Place the breads on plates and place a steak on each. Slice the truffles on top and cover with the sauce.

Preparation Tip:

If you do not have truffles on hand, they can be substituted with either briefly sautéed mushrooms, but also with tenderly roasted goose or poultry liver.

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