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Tagliata di Manzo con Salsa ai Funghi Porcini e Erbe Fresche

A masterclass in simplicity, featuring perfectly seared flank steak, thinly sliced and dressed with a deeply savoury, quick pan sauce infused with dried porcini mushrooms and a hint of red wine vinegar. A celebration of texture and robust Italian flavours, meticulously crafted for the discerning ketogenic palate.

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Tagliata di Manzo con Salsa ai Funghi Porcini e Erbe Fresche

net carbs

125g

protein

74g

fat

1190

kcal

The keto read

6g net carbs per serving

Ingredients

4 servings

Grass-fed Flank Steak or Skirt Steak500 g

Dried Porcini Mushrooms10 g

Boiling water1/2 cup

Shallot1

Garlic2 cloves

Fresh flat-leaf parsley2 tbsp

Fresh oregano1 tbsp

Red wine vinegar1 tbsp

Beef bone broth1/2 cup

Rendered beef tallow or ghee1 tbsp

Cultured butter30 g

Fine sea saltTo taste

Freshly cracked black pepperTo taste

Aged Parmesan or Pecorino RomanoOptional

Method

Porcini Infusion: Place the dried porcini mushrooms in a small bowl and cover with 1/2 cup of boiling water. Let them rehydrate for 10-15 minutes. Once softened, carefully lift the mushrooms out, squeezing excess liquid back into the bowl. Finely chop the rehydrated porcini. Strain the porcini liquid through a fine-mesh sieve or coffee filter to remove any grit. Reserve liquid.

Steak Preparation: Pat the flank steak very dry with paper towels. Season generously with fine sea salt and freshly cracked black pepper on both sides. Allow to sit at room temperature for at least 20 minutes.

High-Heat Sear: Heat a heavy-bottomed cast iron skillet or stainless steel pan over high heat until smoking. Add the rendered beef tallow or ghee. Once shimmering, carefully place the flank steak in the pan. Sear undisturbed for 3-5 minutes per side for a beautiful, dark crust and medium-rare doneness. Flank steak cooks quickly.

Rest and Prepare Sauce Base: Transfer the seared steak to a cutting board, tent with foil, and let rest for 7-10 minutes. While the steak rests, reduce the pan heat to medium. Add the cultured butter to the pan drippings. Add the minced shallot and cook, stirring, until softened and translucent, about 2-3 minutes. Add the minced garlic and chopped porcini, cooking for another minute until fragrant.

Deglaze and Reduce: Deglaze the pan with red wine vinegar, scraping up any browned bits from the bottom of the pan – this extracts immense flavour. Allow the vinegar to reduce by half. Pour in the reserved porcini liquid and beef bone broth. Bring to a simmer and reduce the sauce until it slightly thickens and coats the back of a spoon, about 5-7 minutes.

Finishing Touches

Stir in the fresh flat-leaf parsley and oregano. Taste and adjust seasoning with salt and pepper.

Serve with Finesse

Thinly slice the rested flank steak against the grain, on a bias. Arrange the slices artfully on a warm platter. Spoon the rich porcini and herb pan sauce generously over the steak. Optionally, garnish with shaved aged Parmesan or Pecorino Romano. Serve immediately.

The keto read

Why this lands at 6g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 6g net carbs against 125g protein and 74g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Tagliata di Manzo con Salsa ai Funghi Porcini e Erbe Fresche keto?▾

Tagliata di Manzo con Salsa ai Funghi Porcini e Erbe Fresche has 6g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Tagliata di Manzo con Salsa ai Funghi Porcini e Erbe Fresche?▾

1190 calories, 125g protein, 74g fat, and 6g net carbs per serving.

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