Our recipe for Tournedos Rossini takes this already decadent classic dish made of filet mignon, seared foie gras and fresh black truffles to another level of indulgence.  This divine dish is made with Australia’s finest 100% Wagyu beef filet mignon, a homemade veal stock which simmers for 24 hours (rendering an intensely flavored stock as the base for the demi-glace sauce), fresh Perigord truffles, perfectly seared foie gras, served on a creamy white truffle celery root puree.

One might think this dish could be too rich to consume.  After all, Blackmore 100% Wagyu beef has a marbling score close to Japanese Kobe Beef, and is so rich and tender, it almost melts in your mouth.  Amazingly enough, even with the addition of buttery foie gras and a rich black truffle infused demi glace, the overall dish does not seem excessively heavy.  It’s rich, satisfying, and wonderfully delicious.

Tournedos Rossini is typically served on a piece of toasted bread or brioche. To make this classic version, simply omit the celery root puree and use the toasted bread as the base of the dish instead.

Ingredients:

Two 6-oz Blackmore 100% Wagyu Beef filet mignon steaks, at room temperature

Two 2-oz slices foie gras

1/2 ounce fresh black truffle

1 cup veal stock, preferably home-made

1 tablespoon plus 2 teaspoons unsalted butter

1/2 cup minced shallots

1/2 cup Madera wine

1 small bay leaf

3 sprigs fresh thyme, 1 for the sauce, 2 for garnish

1/2 teaspoon white truffle balsamic vinegar

Salt and freshly ground pepper to taste

2 tablespoons unsalted butter, cold and diced

Celery root puree or two pieces of toasted bread

Instructions:

If using homemade veal stock, begin preparing the stock at least 24 hours in advance.  (veal stock recipe).  If serving the dish with celery root puree, prepare the puree prior to making the sauce and keep warm or gently reheat at serving time.

To make the sauce, melt a tablespoon of butter in a small saucepan. Add the shallots and cook over low heat until translucent, about 3 – 5 minutes.  Add the Madera wine to the shallots and cook until the wine is reduced by half and is somewhat thickened.  Add the bay leaf, thyme, and veal stock and cook until reduced by half again, leaving about 3/4 cup of sauce in the pan.  Add the balsamic vinegar and salt and pepper to taste.  Slice the black truffle thinly with a truffle shaver or sharp knife and set aside.  Whisk in the cold, cubed butter to the sauce a few pieces at a time. When the butter has been incorporated into the sauce, add the truffle slices.  Keep the sauce warm over a double boiler for at least 30 minutes, allowing the black truffle flavor to permeate the sauce. Alternatively, allow the sauce to sit, covered, for 30 minutes, then gently reheat when ready to serve the dish.

Heat a frying pan to medium. Melt 2 teaspoons butter in the pan. Sprinkle the Wagyu Beef filet mignon with sea salt and pepper.  Add the steaks to the pan and cook on each side about 2 minutes or until the steaks are rare.  Set aside and cover with foil.

Sprinkle salt and pepper on both sides of the foie gras. Sear the foie gras in a frying pan over medium heat, about 1 1/2 minutes on each side.  Set foie gras on a paper towel.

To serve, place about 1/2 cup celery root puree in the middle of a heated plate. Place the filet mignon on top of the celery root puree and top the filet with a piece of seared foie gras.  Spoon the warm sauce and black truffles over the foie gras and steak, allowing a pool of sauce to remain in the plate.  Garnish with fresh thyme.

Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the water in which the live lobsters were steamed, add the shells and additional water, along with a carrot, onion, bay leaf, and any other seasoning of your choice.

Ingredients:

1/2 cup cold unsalted butter, diced (1 stick)

1 ounce fresh Perigord Black Truffle

1 1/2 tablespoons water

3/4 tablespoon Truffle Juice Extra

1/2 teaspoon sea salt

Two live 2-pound Maine lobsters

Instructions:

Heat the water in a small saucepan over medium heat. Whisk a few pieces of butter into the water until the butter melts into a creamy liquid. Continue adding the butter, little by little, whisking vigorously after each addition. It is important that the butter does not get too hot, or it will get oily and separate. When all the butter has been added, and the mixture is creamy, add the truffle juice and salt. Shave the truffles very thin and add to the butter sauce. Let the truffles rest in the hot butter sauce, allowing the truffle flavor to be released. The sauce can be carefully reheated, or can be kept warm over a pan of hot water or in a double boiler.

To steam the lobsters, put about 1 inch water in a large pot and bring the water to a boil. Add the live lobsters to the pot. Cook over medium heat for about 15 minutes.

Remove the lobsters from the pot, and split each lobster lengthwise with a heavy knife. Clean the body of the lobster under hot water. Place the lobster on the serving plates and spoon some of the truffle butter over the tail of the lobsters. Serve the remaining truffle butter in a small cup on the side.

This Jean Louis Palladin recipe for Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette boldly features fresh black truffles and has an exquisite presentation. This decadent seven layer “cake” is made by stacking sliced boiled potatoes marinated in black truffle balsamic vinaigrette with alternating layers of thickly sliced black truffles. After baking the stacks long enough to release the wonderful flavor of the truffles, the “cake” is frosted with black truffle balsamic vinaigrette and minced black truffles.

I intended to make the recipe exactly as it was written in “Jean Louis Cooking with the Seasons”; however, I instead adapted the recipe to what seemed to make sense. The potato slices were supposed to be perfect rounds, with no cracks, cut to exact dimensions with a cookie cutter. Perhaps I cooked the potatoes too long, but there was no way those slices were going to stay together if I tried to cut them to perfect 2 inch rounds. Secondly, the cakes were supposed to cook for 10 – 12 minutes in the oven. Because the flavor of black truffles intensifies with heat, I thought the cakes needed to stay in the oven longer.  I cooked them for a good 20 minutes, and still they could have been cooked a bit more. Lastly, the recipe said to use 2 1/2 ounces of flash frozen black truffles, sliced into 1/16 inch slices. I used fresh black truffles and sliced them as directed. I used 2 ounces for two servings, which was almost double black truffle from what the recipe specified. I’ve written the recipe below based on how I prepared it and I was thrilled with the result!

Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette

Salt water (1/4 cup coarse salt mixed with 3 quarts water – for cooking potatoes)

4 large well formed russet potatoes (about 10 ounces each and at least 2 1/4 inches wide) scrubbed well

Ice water (for cooling potatoes)

Fine sea salt and freshly ground black pepper

3.5 ounces Perigord black truffles (preferably large size – 2 ounces or more per truffle)

Vinaigrette:

1/2 cup vegetable oil

1/4 cup canned truffle juice extra

1 tablespoon plus 2 teaspoons good quality balsamic vinegar such as Silver Label, Traditional Balsamic Vinegar from Reggio Emilia, Italy

1 tablespoon extra virgin olive oil

1/2 ounce black truffle, finely chopped

Fine sea salt and freshly ground black pepper

Prepare the potato rounds about 3 1/2 hours before the dish will be served. Add potatoes to boiling salted water and cook for about 50 minutes or until potatoes are tender. Test doneness with a skewer to prevent breaking the potatoes apart.  When the potatoes are tender, transfer them to the ice water for cooling. Reserve the hot salt water.

Process all the Black Truffle Balsamic Vinaigrette ingredients in a blender or food processor.

When the potatoes are cool enough to handle, heat a very sharp, thin-bladed knife in the hot salt water, then slice 1/8 inch slices. Submerge the knife in the hot salt water after each slice. 28 slices of uniform size will be needed to prepare four cakes. There might be unused potato. Place each slice on a cookie sheet lined with parchment paper or aluminum foil.

Brush each slice generously on both sides with the black truffle balsamic vinaigrette, sprinkle the tops with salt and pepper and let the potato slices marinate at room temperature for 2 hours. Reserve at least 1/2 cup of the vinaigrette to spoon over the top of the cakes before serving.

Before assembling the cakes, slice the truffles into 24 slices, about 1/16 inch thick. (If the truffles are smaller than 2 ounces each, slice 48 slices, making the slices thinner than 1/16 inch). Mince the scraps and less than perfect slices for “frosting” the cakes. If cut ahead of time, store the truffle slices in a sealed container in the refrigerator.

To assemble and serve, heat the oven to 350 degrees. Assemble the cakes in a small baking pan lined with parchment paper or foil. For each cake, start with a marinated potato round. Season the top lightly with salt and pepper. Cover the potato round with one large or two smaller black truffle slices.  Continue until each cake has seven potato slices and six layers of black truffles. End each cake with potato. Brush additional vinaigrette on the top of each cake. Cover the pan with foil and bake the cakes for 20 – 25 minutes or until thoroughly heated. (Ideally, the truffles will be slightly cooked and softened). Heat the serving plates.

Whisk the black truffle vinaigrette and spoon 1 – 2 tablespoons over each cake. Sprinkle the reserved minced black truffle on top of each cake.  Serve immediately, providing sharp knives for cutting the cakes at the table.

I’m always searching for the best recipes to experience the amazing qualities of white truffles.  The heavenly fragrance and intense earthy flavor of white truffle mushrooms seems to shine best when the base is rather mild and creamy.  This recipe for White Truffle Scalloped Potatoes is one of my favorites.  It’s easy to prepare, but does need to be made just before serving.  Because white truffles should never be cooked, the dish should not be reheated.

This white truffle recipe would make an elegant side dish for Thanksgiving or any other special occasion.

Ingredients:
6 Yukon Gold potatoes, about 2 lbs, sliced thinly, about 2 mm thick
1 1/2 cups heavy cream
3/4 cup milk
4 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 – 3 ounces fresh white truffle
5 tablespoons grated Parmigiano-Reggiano

Instructions:
Add the potato slices to a large pot of boiling salted water.  Cook for 3 minutes, stirring several times to make sure the potatoes are not stuck together.  Drain immediately.  Add the creme, milk and 3 tablespoons butter to a large pan or skillet.  Stirring occasionally, bring the mixture to a boil.  Add the blanched potato slices, and carefully stir to make sure all the pieces of potato are covered with the cream and milk mixture.  Season with salt and pepper. Simmer the potatoes for 10 – 12 minutes, or until the potatoes are tender, stirring occasionally.

While the potatoes are cooking, preheat the broiler.  Butter a glass baking dish or large gratin dish, using the remaining 1 tablespoon butter.  Spoon half the potatoes into the baking dish, spreading evenly, then grate most of the white truffle over the hot potatoes.  Reserve a small amount of truffle to shave over the top.  Spoon the second half of the potatoes over the truffles, and top the potatoes with the grated cheese.

Broil the scalloped potatoes for 2 – 3 minutes, or until the top is nicely golden brown.  Remove the dish from the oven, shave the remaining white truffle on top and serve.

Note: Do not leave the scalloped potatoes in the oven to keep them warm.  The white truffles should not be cooked at all, or they will lose a lot of their wonderful flavor.  This dish should be prepared just before serving.
Serves 9 – 12

A creamy risotto with freshly shaved white truffles and Parmigiano-Reggiano is certainly one of the classic white truffle recipes. Although nothing else is needed in this rich and satisfying dish, we added little squares of crispy pancetta and sauteed chanterelle mushrooms to the finished risotto just before shaving the truffles over the risotto. Additionally, we put a large seared sea scallop on top of the dish. If fresh peas or fava beans had been available, I may have been tempted to add some bright green color to the dish, but it certainly was delicious without the peas or fava beans.

There is one thing I would do differently next time. The white truffle could have been shaved more thinly, allowing each piece to have more contact with the hot risotto.

Ingredients:

6 cups chicken stock, homemade or high quality store bought

2 tablespoons olive oil

4 tablespoons unsalted butter

1/2 cup minced shallot

1 small clove garlic

1 1/2 inch cube pancetta, cut into tiny squares

6 ounces chanterelle mushrooms, cut into bite sized pieces

1 1/2 cups Arborio rice

1/4 cup dry white wine

3/4 cup freshly grated Parmigiano-Reggiano

1 1/2 ounces fresh white truffle

4 – 6 large sea scallops

Instructions:

Bring the chicken stock to a simmer in a medium saucepan. Lower the heat, maintaining a slight simmer throughout the process of making the risotto.

Heat a deep, heavy saute pan to medium high and add the small squares of pancetta. Cook over medium heat until crispy. Remove the pancetta, but leave the rendered fat in the pan. Add olive oil if needed to the already hot pan, and add the minced shallots. Cooking over medium heat, cook the shallots until they are soft and slightly golden. Add the garlic to the shallots and cook just until fragrant, about one minute. Remove the shallots and garlic and set aside. Melt 1 tablespoon butter in the saute pan and add the chanterelle mushrooms. Saute the mushrooms until the liquid has been released, and the mushrooms are very lightly golden. Remove the chanterelles and set aside.

Return the cooked shallots and garlic to the saute pan.  Add the Arborio rice and cook to coat it with oil, until the rice is opaque, about 2 minutes (add additional olive oil if needed).

Add the wine and cook until the wine is completely absorbed. Add 1/2 cup of the simmering chicken stock to the rice, and cook, stirring constantly, until all the stock is absorbed.  The stock should be bubbling gently as the pan is stirred.  Continue adding 1/2 to 3/4 cup chicken stock at a time, stirring after each cup is added until all the liquid is absorbed.  Stop adding stock when the rice is al dente and the risotto is creamy. All the stock may not be used, or slightly more may be needed. The rice will take about 20 – 30 minutes to cook. Be sure not to overcook the rice, or the risotto may become gluey.

Meanwhile, sear the sea scallops in a tablespoon olive oil in a medium hot pan and cook until nicely golden brown on each side, about two or three minutes.

When the risotto is cooked, remove the pan from the heat, add the remaining 3 tablespoon of butter and the grated Parmigiano-Reggiano, and stir vigorously. Add the crispy pancetta and the chanterelle mushrooms to the risotto. Serve the risotto in warm shallow bowls. Shave the white truffle over the risotto and top with one scallop on each plate.  Serves 4 – 6.