Steak Crostini with Black Truffle Pâté

Steak Crostini with Black Truffle Pâté

Tender slices of seared steak atop crisp crostini, with a luxurious layer of black truffle pâté—an indulgent entrée that marries bold, savory flavors with earthy elegance.

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how to make

Serves: 2

  • 1 Sirloin Steak
  • 1 tbsp Olive Oil
  • 1 tsp Truffle Sea Salt
  • 1/2 tsp cracked Black Pepper
  • 75g Butter, diced
  • 1 clove garlic, crushed
  • Sprig or Rosemary
  • 2 tbsp Black Truffle Pâté
  • Sliced and toasted Ciabatta to serve
  1. Toast your ciabatta and then cook your steak. Rub the steak with oil and season first, then cook in a non-stick frying pan for 2-3 mins each side.
  2. Finish by adding garlic, rosemary and butter in to the pan and spooning over the steak. Allow to rest in a warm place covered in the butter with the garlic and rosemary on top.
  3. Spread the Black Truffle Pate on each slice of toasted ciabatta and then arrange a slice of thinly sliced steak on top. Season with an extra pinch of Truffle sea salt and garnish with some watercress and sliced radish.
Steak Crostini with Black Truffle Pâté

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