For the Cèpe & Red Wine Sauce

1.Melt the butter in a saucepan over high heat. Add the shallots and salt, sautéeing for 4 minutes until softened.

2.Add the chopped cèpe mushrooms and sauté for an additional 2 minutes.

3.Pour in the red wine and reduce the liquid by one-third.

4.Stir in the beef stock and simmer until reduced to a rich, glossy glaze.

For the Tomato Tart Fine

5. Roll out the puff pastry on parchment paper and cut into a large round disc.

6.Spread an even layer of truffle mustard over the base, leaving a small border around the edge.

7.Sprinkle the chopped parsley and 100 g of grated Graviera cheese over the mustard.

8. Arrange the tomato slices in a single overlapping layer. Season with salt, pepper, and fresh thyme.

9.Dot the top with small cubes of chilled butter.

10.Cover with a sheet of parchment paper and place a second baking tray directly on top to keep the pastry flat while baking.

11.Bake at 180°C (350°F) for 45 minutes. Remove the top tray and parchment paper, then bake for an additional 15–20 minutes until crisp and golden brown.

12.Allow to cool slightly and garnish with the remaining 40 g of grated Graviera cheese.

For the Steak

13.Season the steaks generously with salt 30 minutes before cooking. Ensure they sit at room temperature for at least 20 minutes before searing.

14.Heat a heavy-bottomed pan over high heat until smoking hot, then add the vegetable oil.

15. Sear the fillets, flipping every 1 minute to build an even, deeply caramelized crust (4–5 flips total).

16.Lower the heat to low, then add the butter and fresh thyme to the pan.

17. Continuously baste the steaks by spooning the foaming hot butter over them until cooked to your preferred doneness.

18.Transfer the steaks to a wire rack and rest for 3 minutes before slicing and serving alongside the tomato tart fine and cèpe reduction.

Kali Orexi!