TRUFFLE BUTTER “CHEVRE” STEAK
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!
VEGAN TRUFFLE-MASHED RUTABAGA
1 Lg rutabaga
3 med russet potatoes
2 TB Earth Balance (Coconut Spread is my favorite)
3/4 cup hazelnut milk
2 sprigs of thyme, finely chopped
sea salt & pepper (to taste)
grated black truffle mushroom (to taste)
Follow the recipe from the video, adding the grated black truffles at the end.
*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…
Getting Fresh in the Kitchen with Shrazzi 