I recently had the pleasure of enjoying the a cooking class focusing on the ever divine truffle at The Golden Pig Food & Wine School in Brisbane. While there a number of fabulous dishes with the magic ingredient… I could help but be particularly enraptured with this dish… purely because of the truffle butter and that lathering of shaved truffle that sat so magnificently as the dish’s regal crown… Katrina Ryan has been kind enough to share the recipe…
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For the truffle butter…
Ingredients:
15g dried porcini mushrooms
1/2 cup hot water
1 tbsp white wine
30g fresh truffle finely chopped
80g soft butter
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Method:
Soak the porcini mushroom sin the hot water until soft. Remove from the water (save the water!) and check for any grit. Chop finely. Pour the soaking water through a cloth (chux) lined sieve into a small sauce pan. This removes any dirt or grit. Add the wine to he saucepan and reduce to 1 tablespoon. Cool.
Combine the reduction with the fresh truffles and butter. Mash well and refrigerate. Remove from the fridge about 30 minutes before serving.
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For the steak…
Ingredients:
6 rump steaks salt and pepper
6 small – medium zucchinis cut into shreds
2 cloves garlic finely chopped
2 tbsps extra virgin olive oil
salt and pepper
100g fresh shitakes stems removed and thinly sliced
2 tbsps butter salt and pepper a squeeze of lemon
30g fresh truffle sliced
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Remove the steaks from the fridge 30 minutes before cooking and season with the salt and pepper. Panfry or barbecue until medium /rare. Cover and keep warm to rest for 5-10 minutes.
While the steaks are resting, heat the extra virgin olive oil in a pan and sauté the garlic until sizzling. Add the zucchini shreds and salt and cook continuously stirring until it softens. Finish with pepper.
In a another pan, heat the butter and gently sauté the shitakes until soft and silky. Season with the salt and pepper and lemon. Keep warm.
To assemble:
Slice the beef into cm thick pieces. Add any juices to the shitake pan. Arrange the zucchini on a serving plate and top with the beef. Dollop the truffle butter over the beef and top with the shitake mushrooms and fresh truffle slices.
To learn more about upcoming classes, visit:
This recipe was supplied by Katrina Ryan – The Golden Pig Food & Wine School for Pebbles + Pomegranate Seeds
