3-inch rib eye steak

2 tablespoons Tuscanini Olive Oil

kosher salt

butchers black pepper (coarse black pepper)

1 sprig rosemary

2 cloves garlic

4 shallots, thinly sliced

salt, as needed

2 tablespoons non-dairy butter substitute (such as Earth Balance)

2 tablespoons fresh tarragon, chopped

8 peppercorns

1/2 cup sweet white wine

1 tablespoon Tuscanini Truffle Sauce

2 tablespoons truffle oil

pinch of truffle salt

3 pounds Yukon gold potatoes

1 teaspoon kosher salt, for seasoning the water

1 tablespoon Earth Balance, room temperature

2 teaspoons truffle zest

1 tablespoon truffle oil

2 teaspoons truffle salt

finely chopped chives to finish (optional)