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1
Preheat the oven to 350 degrees F.
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2
Heat a cast iron skillet over high heat so pan gets really hot.
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3
Season the steak with salt, pepper, and chopped parsley.
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4
Add the oil to the pan.
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5
Sear the steak on both sides, until well-browned and crisp, about 4 minutes per side.
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6
Place the pan in the oven and cook for 10 minutes, or until medium-rare.
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7
To make the berry relish: Remove the steak from the pan and rest before serving.
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8
In the steak pan, over medium heat, add the red wine and deglaze the pan, scraping up any brown bits from the steak.
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9
Add the sliced shallots, blueberries, blackberries, and sliced strawberries.
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10
Cook the relish for 10 minutes, or until the fruit has softened, but still holds its shape.
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11
Top the steak with the Tri-Berry relish and Crispy Onion Strings and serve.
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12
In a deep saute pan, over medium-high heat, heat 1-inch of oil until it reaches 350 degrees F. Pour the milk into a shallow bowl.
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13
In a separate shallow bowl or pan, add the flour.
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14
Coat the onion slices in milk and then toss the onions in the flour until fully coated.
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15
Shake off the excess flour and carefully deep fry the onions until golden brown.
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16
Preheat the oven to 350 degrees F.
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17
In a large pot, cook the macaroni according to package directions for al dente.
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18
Drain the macaroni and pour the macaroni back into the hot pot.
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19
In a saucepan over medium heat, combine the heavy whipping cream, shredded Cheddar and mozzarella cheese.
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20
Stir until the mixture is melted and smooth.
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21
Pour the cheese sauce over the strained macaroni and mix well.
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22
Then pour the noodles into a baking dish and add the chopped prosciutto and mix well.
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23
Sprinkle the reserved shredded cheese on top.
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24
Bake in a preheated oven until browned on top, about 35 minutes.
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25
Remove the macaroni and cheese from the oven and drizzle with white truffle oil.
