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Boneless Piemontese Veal Rib-Eye Steak with Bagnèt Ross Sauce

COSTATA DI VITELLO

€9.00
Tax included

Green meadows, woods, and country air. Piedmont is the ideal place to rear purebred livestock for top quality cuts.

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Green meadows, woods, and country air. Piedmont is the ideal place to rear purebred livestock for top quality cuts. This is the case with fassona: with its rich, bright-red colour, fassona rib-eye steak is one of the tastiest cuts. Piemontese bovines, that are peculiar due to their muscle hypertrophy, have a lean, low-fat meat. Only female animals are used for rib-eye steaks, because the males’ testosterone would make the flavour too strong. As a result, these steaks are particularly tender and juicy, as can be easily seen while cooking them, and they don't ooze too much juice.

To enhance rib-eye steaks, they can be paired with the classic Piemontese red sauce, also called salsa rubra (rubra means ‘red’ in Latin) or bagnèt ross in the Piemontese dialect. This sauce, which must be served at room temperature, is made by mincing carrots, capers, red peppers, and tomatoes, and cooking them on low heat.

COSTATA DI VITELLO

Data sheet

Cut:
VEAL RIB-EYE STEAK
Origin:
ITALY
Nutritional Value (average value for 100 g) Energy:
439 kJ / 104 kcal
Fats:
2,59 g
- Saturated fatty acids content:
0 g
Proteins:
20,20 g
BAGNÈT ROSS SAUCE:
CONTENTS
Nutritional Value (average value for 100 g) Energy:
238 kJ / 57 kcal
Fats:
2,5 g
- Saturated fatty acids content:
0,4 g
Carbohydrates:
6,1 g
- Sugar content:
5,5 g
Proteins:
1,5 g
Salt:
1,4 g
Ingredients:
parsley, white wine vinegar (contains sulphites), olive oil, sugar, salt, garlic, sage
Tomato pulp:
(100 g used for 100 g of finished product) tomatoes, tomato juice, acidity regulator: citric acid
31% vegetables in varying proportions:
peppers, onions, celery, carrots
14% tomato paste:
tomatoes, salt
Tabasco sauce:
wine vinegar, chilli pepper, salt
May contain:
MUSTARD, FISH, MILK, SOY, NUTS, EGGS.

BECOME A CHEF

Before starting, take the jar of bagnèt ross sauce from the fridge and leave it to rest for 15 minutes at room temperature.

Heat two spoonfuls (about 30 g) of extra virgin olive oil in a pan (40 cm in diameter), then open the bag with the rib-eye steak. Add salt (5 g per side) and pepper (as much as you like) on both sides and, when the oil is hot enough, brown the steak for 3 minutes on each side, until a browned crust forms. When you turn the steak over, add 10 g of butter and a rosemary sprig (about 3 g) to the pan.

If you like rare meat, leave it to rest for 3 minutes before putting the steak on a cutting board and slicing, then lay on the serving dish.

If you prefer well-cooked meat, once you have browned the steak, put it on a baking tray (30 cm in diameter) covered with parchment paper and cook in a fan-assisted oven for 4 minutes at 200 °C. Once cooked, turn the steak over, so that the juices are absorbed back into the fibres. Leave it to rest for 3 minutes before putting the steak on a cutting board and slicing, then lay on the serving dish.

Open the bagnèt ross jar, that by now will have reached the right temperature, and pour the sauce on the same serving dish. As an alternative, put the sauce in a bowl and place it on the table, so that it can be shared by everybody.

WHAT YOU NEED

EQUIPMENT: a pan (40 cm in diameter), a baking tray (30 cm in diameter), parchment paper, a fan-assisted oven, a smooth-bladed sharp knife, a serving dish.

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