Before cooking the tournedos, make the potato galettes as described opposite. Fry the mushrooms lightly in
Fry the medaglioni in
Deglaze the pan with Vin Santo and meat stock, add the thyme and season. Reduce the sauce until it has thickened.
To serve the medaglioni, place a galette of potatoes on the plate and top with a medaglione. Return the mushrooms and prosciutto to the sauce in the pan and heat briefly. Spoon some of the mushrooms and sauce around the medaglione and decorate with a slice of truffle on top of the steak.
© 1993 Ann and Franco Taruschio. All rights reserved.