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Shrazzi Truffle Butter Steak with Herb-Mashed Rutabaga Of course you could make truffle butter steaks with truffle-infused butter, but even better is a truffle-infused chevre that softens like butter without melting like a hot mess all over your steak. For a romantic dinner, enjoy this steak with caramelized shallot over herb-mashed rutabagas and drizzle with a beef-wine reduction. Recipes below. TRUFFLE "BUTTER" CHEVRE STEAKS 2 steaks (sirloin tip steaks or a pricier cut) freshly chopped thyme salt & pepper 2 TB grapeseed oil Truffle Tremor Chevre (Cypress Grove) 1 sprig of purple thyme (green will also do) Season your steaks with thyme, salt, pepper and oil. Let marinate over night. Grill steaks over med-high heat, 5-6 min per side for medium-rare. You won't need to use any extra oil, the marinade is enough. Top with truffle-infused chevre (let it sit at room-temp for at least 10 minutes before serving) and a sprig of purple thyme. CARAMELIZED SHALLOT 3 LG shallots, broken apart and sliced thinly into rings 2 TB grapeseed oil (for frying) sea salt Heat pan to med-high. Add oil, shallots and a generous sprinkling of salt. Fry until shallots are brown along the edges, about 5 minutes. Fry a couple minutes longer if you like them dark and intense. BEEF & WINE REDUCTION 3/4 cup beef stock 3/4 cup red wine (Mas De Gourgonnier) Boil mixture down until it reaches a consistency thick enough to drizzle over your steaks-about 10 minutes. It's decorative and very tasty! HERB-MASHED RUTABAGAS 1 LG rutabaga (chunked) 3 med russet potatoes (sliced in half) 2 spoonfuls of butter 3/4 cup milk or cream 2 sprigs of thyme, finely chopped 2-3 pinches of sea salt pepper Bring a LG pot of salted water to a boil. Gently toss in root vegetable chunks and simmer for 15-20 minutes, or until the vegetables are tender all the way through. Strain the water off and transfer them into a LG mixing bowl. Add butter, cream, salt, pepper and chopped thyme. Slice through potato skins with a knife, then blend them until creamy smooth. Add some grated black truffle if you have it for an extra kick of extraordinary! *Sprinkle fresh thyme leaves around the edges of your plate. Spoon some herb-mashed rutabaga in the center. Next comes the steak with a sprinkle of caramelized shallot on top, then the truffle-infused chevre, then drizzle the whole thing with the wine/beef reduction and add a sprig of purple thyme on top. Ahh, the romance is awaiting... |