- Firstly you need to make the compound butter. In a large mixing bowl add your butter. Take your dried Porcini and place in a spice grinder and blitz until you have fine powder.
- Finely grate one of your truffles and add it to the butter. Add in 1 tsp of the porcini powder and the truffle salt. Finally add a good few grinds of black pepper. Give it a good mix and then wrap and clingfilm and place in the fridge to firm up.
- Finely dice the shallot and garlic and gently fry to soften but not colour. Add in your stock and gently simmer to reduce by a third. Finely shave in half of your remaining truffle then finish the sauce with a couple of knobs of the butter. Season with a little salt and some black pepper.
- Place your frying pan on a high heat. Rub your steak with a little olive oil and season with sea salt. Once the pan is smoking place the steak in the pan. Sear on both sides then reduce the heat slightly before adding in your truffle butter (be generous) baste the steak continually until you get to your desired level of cooking. Allow the steak to rest for around half the cooking time.
- Pour a little sauce in the bottom of your dish and carefully place the steak on top. Pour a little more of the sauce over the steak and finish with some shavings of truffle
- For me I would serve this with some baby roast potatoes with Rosemary and Parmesan.