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There is nothing in this world like the taste of truffles. Powerful, distinct, earthy and worth obsessing over, this fruit of the earth is a rare treat that is both a task to harvest and requires a gentle hand to prepare properly. Overcook any truffle, and like the rare unicorn that they are, they loose the potency of their flavor. White truffles are so sensitive that they are typically shaved over a food as opposed to being integrated into the cooking process. Black truffles can be prepared with food, but quickly and over low heat. However, these stress inducing details matter little here as this steak sauce is prepared with my new favorite thing, Everyday I'm Trufflin Olive Oil.
In addition to removing the threat of ruining dinner, this delicious olive oil has a price point ($29) far more appealing then that of white truffles, which are literally about $170 an ounce. Growing up truffles were a rare and ceremonial treat for my family, most of which hail from central Italy, one of the truffle capitals of the world. Whenever someone would visit the motherland, they would return with a jar full of these fabulous fungi, which my grandmother would likely whip up into her trademark truffle frittata. And while there is nothing quite like a fresh truffle, this olive oil really helped me turn this mushroom sauce out! It is so good, truly better then any I have ever had at a steak house. We grilled up some filets (seasoned with salt and pepper and a drizzle of the truffle olive oil) fresh cut from a beef tenderloin and topped it with the sauce. Dinners like these are my favorites, simple to prepare, utilizing a few ingredients and allowing you to create a beautiful treat of a meal with little muss or fuss!
Serves 4
What Do I Need
3 T White Truffle Olive Oil
4 Cups Sliced Portobello Mushrooms
1/2 Cup Dry Red WIne
1/2 Cup Beef Broth
1 T Flour
1 T Butter
1 T Parsley (1/2 for cooking, 1/2 for garnish)
S & P
Now What?
Clean and slice your mushrooms, set aside. Chop your fresh parsley and set aside. Heat a medium sized sauce pan over medium heat, add 3 T of your white truffle olive oil, roll it in the pan and add your sliced mushrooms, sauce for about 4 next add 1/2 cup of red wine and simmer for about 7 minutes, next add your 1/2 cup of beef broth, mix well and slowly add your tablespoon of flour, whisking it in to avoid clumping as you gently add it. Now add your table spoon of butter allow it to melt and mix in, now and half of your chopped parsley, salt and pepper to taste, mix well and serve.
