Sirloin with Roccolo
Ingredients:
- 600 g beef sirloin (scamone)
- 100 g butter
- 250 ml whole milk
- 180 g Roccolo Valtaleggio cheese
- 16 asparagus spears
- 1 garlic clove
- Extra virgin olive oil, as needed
- Salt, to taste
- Black pepper, to taste
- Pink peppercorns, to taste
- Lemon juice, as needed
Preparation:
In a saucepan, heat the milk until it just begins to simmer. Cut the Roccolo Valtaleggio into small pieces and add it to the milk, letting it melt slowly over low heat until you obtain a smooth, velvety cream. Set aside. Clean the asparagus and trim off the tough ends. Season with a drizzle of lemon juice, a grind of black pepper, and a pinch of salt. Mix gently and let rest. In a large skillet, melt a knob of butter and add the crushed garlic clove. Let it brown lightly, then add the sirloin and sear it on all sides until a golden crust forms. Season with salt and a sprinkle of black pepper. To plate, place the sirloin in the center of the dish, arrange the asparagus alongside, and finish with a drizzle of raw extra virgin olive oil. Spoon the Roccolo Valtaleggio cream over the meat and serve.
