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Truffles Recipe: Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction

This recipe is ideal for either summer black truffles or Burgundy truffles.  In this preparation, the truffles soak up the juice from the steak and become warm and softened.  Since summer truffles are only a fraction of the cost of winter truffles, you can be generous with the quantity of truffles used.  We used French summer truffles for this recipe because French summer truffles tend to have a more robust flavor than Italian summer truffles.

Serves 6 – 8

Ingredients:

Two 1.5-pound aged prime porterhouse steaks

coarse sea salt and freshly ground pepper

4 tablespoons unsalted butter

1 tablespoon olive oil

1/4 cup minced shallots

1 cup beef stock

1/2 cup Cognac or other brandy

4 – 8 ounces French summer black truffle (or Burgundy truffles)

Instructions:

Remove the steak from the refrigerator at least 30 minutes before cooking.  Season both sides of the steaks with sea salt and freshly ground pepper.  The steaks can be grilled, broiled, or cooked in a skillet. (If the steaks are cooked in a skillet, reserve the juices for the sauce).  For rare or medium rare steaks, the cooking time should be approximately 10 – 15 minutes, depending on the thickness of the steaks and the temperature of the grill, stove, or broiler.  If using a meat thermometer, 120 degrees indicates rare, and 125 degrees for medium rare.

Meanwhile, thinly slice the summer truffles using a sharp knife, mandoline, or truffle slicer.

Saute the shallots in a skillet over medium high heat in 2 tablespoons of the butter and the olive oil until soft and slightly golden brown.  Add the beef stock and cook until reduced almost to a glaze.  Add the Cognac and immediately set fire to the sauce.  Cook for 1 – 2 minutes over medium heat, then gradually add the remaining 2 tablespoons of butter, 1/2 a tablespoon at a time, stirring after each addition until the butter is just incorporated and the sauce is slightly thickened.

Line a pan with the sliced truffles and set aside until the steaks have finished cooking.  When the steaks are rare or medium rare, remove them from the heat source, and place them on top of the layer of truffles.  Cover the pan with foil, and let the steak rest for 10 minutes, turning once after the first 5 minutes.

Transfer the steak to a cutting board and slice the meat.  Arrange the steak slices on each plate, being sure to serve some of the filet portion of the steak to each guest.  Top the steak with a spoonful of the Cognac shallot reduction, and a generous serving of the juice soaked, warm truffles.  Serve with mashed potatoes (enhanced with white or black truffle oil or truffle butter if you desire), and a green vegetable such as asparagus, sugar snap peas, or green beans.

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