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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)
Preheat oven to 350 degrees Fahrenheit.
Bring the steak to room temperature. Generously season your steak with salt and pepper.
Heat up olive oil in a cast-iron skillet, place steak down and sear on both sides till a nice golden crust develops, approximately three to four minutes per side. Add rosemary and garlic halfway through and sear along with the steak.
Place steak on a sheet pan. Set the thermometer to 129 degrees Fahrenheit. Insert thermometer inside steak, and place steak in the oven at 350 degrees Fahrenheit.
Once the beeper goes off, take steak out and let it rest for 10 minutes.
Sprinkle shallots with truffle salt. Cook in Earth Balance over low heat until very soft and translucent, around 15 minutes. Add tarragon, peppercorns, white wine, then increase heat slightly and sauté until liquid slowly evaporates, around 15 minutes.
Reduce heat, add truffle sauce and truffle oil and let simmer to create a jam-like consistency. Finish with truffle salt to taste.
Cut the potatoes into cubes. Add to a pot of boiling water along with one teaspoon of salt.
Boil for 20 to 25 minutes, until potatoes can be easily pierced with a fork. Drain thoroughly and reserve some water for mashing.
Place back in the pot and mash (with a potato masher) add in the earth balance, truffle oil, truffle salt. And mash through. If you’re looking for a creamier consistency, add a dash of reserved starch water and mix to combine. Be careful not to over-mash or the potatoes will become gluey.
To finish, add chopped chives and mix to combine. Serve immediately.
Spoon potatoes into a round shallow bowl, place sliced steak over, and top with onion truffle jam. Finish with roasted tomatoes and micro greens.
Sponsored by Tuscanini
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