All good things must come to an end.
This good thing was the truffles our dear friends Ann and Julie gave us when they visited a while ago. I had saved the last two – packed in arborio rice and vacuum-packed in a mason jar in the top corner of the ‘fridge where it’s the coldest.
As I popped the seal of the jar, the rich, earthy scent hit me. I was psyched!
There was roughly one cup of rice, so I did a very simple 2 cups mushroom stock and a pat of butter, with a pinch of salt. I added a half of a truffle, minced and cooked, covered, for 20 minutes.
I pan-seared the steaks (I got a deal on a whole Australian tenderloin) and set them aside in another pan and used the searing pan to make the truffle sauce. I finished the steaks off in a 425° oven for about 7 minutes. They were perfectly rare.
Truffle Sauce
- 1 shallot, minced
- 1 cup white wine
- 2 cups mushroom stock
- 3 egg yolks
- 1 truffle, cut into match stick-sized pieces
- salt and pepper, to taste
Cook shallots in pan used to sear steaks, adding a pat of butter or splash of olive oil, if necessary.
Add white wine and reduce to about a third, scraping up any fond in the pan. Add the mushroom stock and reduce down by half. Add the truffles and reduce heat to low.
Mix a few tablespoons of the liquid to the egg yolks to temper and then stir into the sauce. Cook until thickened. Do not boil!
Check for seasoning and add S&P as desired.
The rice was rich, the steaks tender and juicy, and the sauce velvety-smooth.
Thanks, Ann and Julie!
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Damn I wish I had a truffle to trifle with.