Fillet Steak with Summer Truffle and Porcini Sauce Fillet Steak with Summer Truffle and Porcini Sauce
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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 Fillet Steaks
  • 2 Fresh Summer Truffles
  • 50 g Dried Porcini
  • 250 g Salted Butter
  • 200 ml Good Quality Beef Stock
  • 1 Shallots
  • ½ tsp Truffle Salt
  • 2 tbsps Double Cream
  • 1 Clove of Garlic
  • Salt and Pepper to taste
Fillet Steak with Summer Truffle and Porcini Sauce

There are few things I prefer to a good steak. This recipe is something a little special but is one that once you've tried you'll re visit again and again. I have pre-made a truffle butter that will work just as well with chicken, pasta or mushroom dishes.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. For me I would serve this with some baby roast potatoes with Rosemary and Parmesan.


Enjoy!

Fillet Steak with Summer Truffle and Porcini Sauce Fillet Steak with Summer Truffle and Porcini Sauce
favorite
print
like
Fillet Steak with Summer Truffle and Porcini Sauce

There are few things I prefer to a good steak. This recipe is something a little special but is one that once you've tried you'll re visit again and again. I have pre-made a truffle butter that will work just as well with chicken, pasta or mushroom dishes.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 Fillet Steaks
  • 2 Fresh Summer Truffles
  • 50 g Dried Porcini
  • 250 g Salted Butter
  • 200 ml Good Quality Beef Stock
  • 1 Shallots
  • ½ tsp Truffle Salt
  • 2 tbsps Double Cream
  • 1 Clove of Garlic
  • Salt and Pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. For me I would serve this with some baby roast potatoes with Rosemary and Parmesan.


Enjoy!