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.

We love summer truffles for their versatility and affordability. At only a fraction of the cost of Alba white truffles or Perigord black truffles, summer truffle mushrooms can be used quite generously, complementing a wide variety of recipes. Summer black truffles can generally be substituted for Burgundy truffles, since both varieties are best served cold or slightly warmed. We don’t recommend cooking summer truffles as their delicate flavor dissipates with prolonged heat.

Similar in appearance to black winter truffles, summer truffles have a nubby black or brown skin, and a pale beige interior marbled with white veins. Summer truffles have a much different texture, flavor and aroma than their sought-after cousins. The aroma is milder and the flavor is more mushroom-like and nutty. The outer skin is tougher, and they are slightly crisp.

Most black summer truffles are harvested in France and Italy.  The season for French summer truffles is mid to late May until late July.  Italian summer truffles are usually available through August.  We prefer summer truffles from France because we believe the flavor profile is better.  As with all truffles, the season begins with immature truffles, which have not yet reached their maximum flavor and aroma.

With proper storage, summer truffles will usually last up the ten days.  Do keep in mind that the flavor and aroma will fade over time. Black summer truffles should be wrapped carefully in a paper towel and kept in an air-tight container or jar in the refrigerator. It is very important to keep truffles dry; therefore it is a good idea to change the paper towel daily. All truffles hate dampness, and will develop mold if moisture is present. If mold develops, simply shave the affected area.

Just prior to using the summer truffles, inspect the truffles for any dirt or gravel.  Often, there will be no visible dirt, in which case cleaning is not necessary.  If there is any dirt on the truffles, brush them with a soft damp cloth or toothbrush.  You may also use a sharp knife to remove anything lodged in the crevices of the mushroom.

All truffles, including summer truffles are usually served sliced very thin.  Paper-thin slices are best achieved with a truffle shaver or mandoline.  A very sharp knife may also be used; however it is more difficult to achieve uniformly thin slices.  Summer truffles can be peeled, or left with the skin intact.

Since summer truffles are much less pungent, and much more affordable than winter black truffles or white truffles, generous portions are recommended. The crisp, nutty flavor is best when served raw or slightly warmed. You may boost the flavor of summer truffles by adding truffle juice or truffle oil to your preparation.

Shave summer truffles on beef carpaccio and drizzle with truffle oil or add thin slices to a cheese omelette. For a delicious salad, slice the truffles paper-thin, allowing the truffles to absorb some of the salad dressing. Summer truffles pair well with light, summer dishes, so a good rule of thumb is to use seasonal ingredients when experimenting with summer truffles.

Please share your favorite summer truffle recipes with us!  If you submit your own recipe with photos, you may be selected to win a $100 gift certificate for EnjoyFoieGras.com.  Contest rules are available here: http://www.enjoyfoiegras.com/subscribe.html

Black truffles from the Perigord region in France are now reaching maturity and will continue to improve in flavor and aroma through January and February.

Truffles are a type of mushroom that grows within the root structure of certain varieties of trees.  There are over 70 varieties of truffles, but the most sought after varieties include summer truffles, Burgundy truffles, white truffles (Alba truffles), and black winter or Perigord truffles.

Black winter truffles, also known as Perigord truffles, are highly aromatic and have a distinct earthy flavor.  When mature, black winter truffles should be charcoal to black inside with white veins.  They should be firm; never spongy.

Black truffles from the Perigord region in France are in season from late November until mid March, and reach the peak of maturity in January and February.  Prices change weekly, based on supply and demand.  Because black truffles are popular on holiday menus, the prices tend to spike during the month of December, and especially for Christmas and New Years.

Perigord black truffles are best when cooked because the heating process releases the wonderful truffle flavor.  A black truffle omelette is a simple, but wonderful way to experience the true flavor of black winter truffles.  Other popular recipes include Pommes Salardaises, and chicken in half mourning (truffled chicken). A good version of these three classic truffle recipes can be found in the cookbook, Saveur Cooks or on our website www.mirepoixusa.com.

Some additional cookbooks which feature multiple black truffle recipes include Caviar, Truffles and Foie Gras, by Katherine Alford, Truffles, Ultimate Luxury Everyday Pleasure, by Rosario Safina and Judith Sutton, Charlie Trotter’s, and Jean-Louis, Cooking with the Seasons, by Fred Maroon.

Truffles should be brushed lightly to remove any dirt.  The skin of the truffle can be peeled or left intact.  Truffles are usually sliced very thin, with a sharp knife or truffle shaver.

Store black truffles in an airtight container, wrapped in a paper towel to absorb the moisture.  The towel should be changed daily, or as needed.  Black truffles are best consumed within a week to ten days after being harvested. It’s best not to store black truffles (or any type of truffle mushroom) in rice, because the rice can dry out the truffle, and there is little benefit in perfuming the rice with the truffle aroma.

For more information about black truffle mushrooms, truffle recipes, or to buy truffles, please visit our website.

Black truffle mushrooms from Perigord, France

This may be my favorite truffle recipe for Burgundy truffles.  The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese.  The black truffle oil really boosts the truffle flavor in this dish–don’t skip it!  I think this could also be made with summer truffles or white winter truffles.  I wouldn’t use Perigord truffles because Perigord truffles are really best when cooked or at least warm.

Ingredients:

14 ounces well-trimmed filet mignon

1 lemon

1 tablespoon black truffle oil

Fleur de sel

Fresh ground pepper

3 ounces Pecorino cheese, shaved

2 ounces Burgundy truffle, shaved

2 cups arugula

Lemon or orange infused olive oil

Huckleberry or raspberry vinegar

Instructions:

Wrap the beef in plastic wrap and place in the freezer for about 30 – 45 minutes until the meat is firm but not frozen.

Meanwhile, Dress the arugula with a splash of huckleberry or raspberry vinegar, a generous drizzle of citrus olive oil, and a sprinkle of fleur de sel and pepper.

Using a sharp knife, slice the filet paper-thin.  Arrange the thin slices of beef on a flat plate.  Squeeze ½ the lemon on the beef, drizzle truffle oil and sprinkle with salt and pepper.  Top the thin beef slices with shaved truffle and pecorino.  Put a mound of greens in the center of the plate, and garnish with a wedge of lemon.

Serves 4

I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!).  Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today.  The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup.

Ingredients

1 bunch of leeks, cleaned and cut in slices or chopped

¼ – ½ jalapeno pepper, minced with some seeds

3 tablespoons butter

2 ½ cups diced russet potatoes

3 cups milk

Salt and pepper

1 ounce fresh Burgundy truffle, shaved

Instructions

Melt butter in a large pot and sauté the leeks and jalapeno pepper until light golden brown.  Add one cup of water and cook for 10 minutes.  Add the diced potatoes, salt and enough water to cover the potatoes.  Cover and cook for 10 minutes.  Add milk and simmer until the potatoes are tender. Season with salt and pepper to taste.  Top each bowl of soup with 3 – 5 slices Burgundy truffle. Serves 6 – 8