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!