Chateaubriand on Handmade Pasta Served in Parmigiano Reggiano (Daniela Michalski)

flesh

1. Sear the Chateaubriand first on each side until a brown crust has formed. Then it is put in the oven at 95 degrees. When the core temperature of the meat has reached 60 degrees, the meat is taken out of the oven and then “rests” covered for about 10 minutes. When preparing later, carve the meat and serve it next to the pasta.

Reduction / sauce

1. For the sauce, peel and roughly chop the shallots. Wash the thyme and dry it carefully. Then caramelize the sugar in a saucepan over low heat. Then add the shallots and butter and bring to the boil once. Fry everything for about 2 minutes, stirring constantly. Then add the port wine, the beef stock and the balsamic vinegar and bring to the boil. Let the sauce cook over a low heat for about 40 minutes. After the required time, the sauce is passed through a sieve, salted, peppered and 1 tablespoon cocoa (as a sweet nuance) added to the whole. Finally stir everything together again.

pasta

1. Make the pasta dough from five eggs, 500 g pasta flour (250g wheat flour + 250g durum wheat flour) and a little water. Then let the dough run through the pasta machine until it has reached the desired thickness. Then cut into the desired strips, either tagliatelle or spaghetti. Mix the finished pasta with corn semolina and store in it so that it does not stick.
2. To prepare, put the pasta in boiling water and cook for about 2 – 3 minutes. Then remove the pasta and twist it in portions in the hollowed out five-kilo piece of Parmigiano Regiano with olive oil (4 tablespoons per portion), always scraping off some Parmigiano. (Normally slice Parmesan cheese and sprinkle it on the pasta) Serve on a plate.
3. Sprinkle the entire dish with the reduction (sauce) and finish off the meal by garnishing with grated truffle.