Beef Fillet Piccata with Grana Padano Ice Cream, Autumnal Pear Chutney and Truffle Jus

ice

1. Put the milk and cream in a saucepan and heat. Beat the eggs in a bowl and mix with the warm liquid. Then put it back in the pot and peel it off to the “rose”. Then add the Parmesan and season to taste. When the mass has cooled, freeze in an ice cream maker, place in a plastic container and store in the freezer until serving.

Grana Padano ring

1. Spread the grated cheese evenly in a layered pan in a square shape and heat over low medium heat. As soon as everything has melted evenly, put it on a cutting board, let it cool slightly, cut into 4 even strips and place around a metal ring with a diameter of approx. 5 cm to form a cheese ring. Keep this dry until serving.

Pear chutney

1. Cut the shallots into fine cubes and lightly caramelize with the sugar in a small saucepan, then deglaze with the vinegar, add the remaining ingredients and let the liquid boil off. Then season with salt, pepper and possibly a little sugar and vinegar.

Piccata

1. First mix the cheese with the egg and 1 teaspoon flour and season with salt and pepper. Pat the beef fillets dry with kitchen paper, season, lightly flour and add to the egg-Parmesan mixture. Then fry in a pan for about 8-10 minutes over medium heat with the sunflower oil until golden brown and then leave to rest on kitchen paper for 3 minutes.

Nut potatoes

1. Cut the potatoes into round balls with a Parisienne cutter and fry them in a pan with butter until golden brown and season with salt

sauce

1. For the sauce, reduce both liquids to a third in a saucepan over medium heat, then add the remaining ingredients to taste.

Serving

1. Cut both sides of the piccata straight, preheat 4 plates in the oven and distribute the pear chutney evenly on top. Then arrange the meat and put a pinch of ice in a cheese ring on each plate. Finally, decorate with the nut potatoes, truffle jus and pea sprouts.