Truffle Tasting Menu Recipe

Prepare choux

Preheat oven to 400°F (200°C). In a small saucepan, combine 1/2 cup milk and 2 tablespoons butter with 1/4 teaspoon salt; bring to a simmer over medium heat. Remove from heat, add 1/2 cup flour all at once, and stir vigorously until mixture pulls from sides and forms a smooth ball, about 1–2 minutes over heat to dry slightly.

Incorporate eggs and cheese

Transfer dough to a bowl. Beat in eggs one at a time until glossy and smooth. Stir in 1/2 cup grated Gruyère and freshly ground pepper. Fold in 1/2 tablespoon finely minced fresh truffle (or preserved truffle) and 1/2 teaspoon truffle oil, reserving a few tiny shavings for garnish.

Pipe and bake

Pipe or spoon tablespoon-sized mounds onto a parchment-lined baking sheet, spacing 1" apart. Bake 20–25 minutes until puffed and golden; do not open oven mid-bake. Cool slightly on a rack and serve warm.

Reconstitute porcini

Place 1/4 cup dried porcini in 1 cup hot water and let sit 20 minutes. Remove mushrooms, squeeze gently, reserve soaking liquid and chop mushrooms finely. Strain soaking liquid through a fine sieve and reserve 1/4 cup for the ragout.

Cook mushrooms

In a skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add 1 minced shallot and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add 8 oz mixed sliced mushrooms and the chopped reconstituted porcini. Cook, stirring, until mushrooms release moisture and begin to brown, about 6–8 minutes.

Deglaze and finish ragout

Pour in 1/4 cup dry white wine and cook until mostly evaporated. Add 3/4 cup stock and 1/4 cup reserved porcini liquid; simmer until slightly reduced, 3–4 minutes. Stir in 1/4 cup heavy cream, 1/2 teaspoon thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in a small handful of thin truffle shavings and 1/2 teaspoon truffle oil. Keep warm.

Prepare polenta

Warm 1 cup prepared polenta in a saucepan over low heat. Stir in 1 tablespoon butter and 2 tablespoons grated Parmesan until smooth. Spoon a pool of polenta onto each plate and top with a generous spoonful of mushroom ragout and a few extra truffle shavings. Serve immediately.

Season scallops

Pat 8 large scallops very dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature for 5 minutes.

Sear scallops

Heat a heavy skillet over high heat until very hot. Add 1 teaspoon olive oil and when shimmering add scallops spaced apart. Sear without moving 1.5–2 minutes per side until a deep golden crust forms. Remove scallops from pan and set aside.

Finish with truffle butter

Reduce heat to medium-low, add 2 tablespoons unsalted butter and 1 tablespoon truffle butter to the pan. Add 1/2 teaspoon lemon zest and spoon the melted truffle butter over the scallops for 30 seconds to glaze and warm through. Plate scallops and garnish with microgreens or chives and a light drizzle (optional) of truffle oil.

Whisk together 1/2 cup plain Greek yogurt with 1 teaspoon truffle honey, 1/2 teaspoon lemon juice and 1/4 teaspoon lemon zest until smooth. Spoon a small chilled portion (about 2 tablespoons) into chilled tasting spoons or small cups as a palate cleanser. Serve very cold.

Prepare potatoes

Place 2 lbs peeled and cut Russet potatoes in cold salted water and bring to a simmer. Cook until fork-tender, about 15–20 minutes. Drain well and return to warm pot to evaporate excess moisture for 1–2 minutes.

Make purée

Pass hot potatoes through a ricer or mash until very smooth. Warm 1/2 cup heavy cream with 2 tablespoons butter and 1 teaspoon salt, then gradually stir into potatoes until silky. Finish with 1 teaspoon white truffle oil (or a few small fresh truffle shavings) and adjust seasoning. Keep warm.

Sear beef

Season 4 beef tenderloin steaks generously with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a heavy skillet over high heat with 2 tablespoons olive oil. Sear steaks 2–3 minutes per side for medium-rare (depending on thickness). During the last minute, add 2 tablespoons butter, 2 smashed garlic cloves and 2 thyme sprigs; spoon hot butter over steaks to baste. Transfer steaks to a warm plate to rest 5–7 minutes.

Pan sauce

Place skillet back on medium heat, add 1/2 cup red wine and scrape up browned bits; reduce by half. Add 1/2 cup beef stock and reduce to slightly saucy consistency. Off heat, whisk in 1 tablespoon cold cubed butter to mount the sauce and season to taste. Stir in a few drops of truffle oil if desired.

Plate

Spoon potato purée onto plates, set rested tenderloin atop purée, spoon pan sauce around and finish with a few thin fresh truffle shavings or a light drizzle of truffle oil.

Heat dairy

Preheat oven to 325°F (160°C). Warm 3/4 cup whole milk with 1/4 cup heavy cream in a saucepan until just simmering; remove from heat.

Melt chocolate and temper

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Pour warmed milk mixture over chocolate and let sit 1 minute, then whisk until smooth. In a separate bowl, whisk 3 egg yolks with 2 tablespoons sugar until slightly thickened. Temper the yolks by whisking in a few tablespoons of the warm chocolate mixture, then whisk the yolk mixture into the remaining chocolate until fully combined. Stir in 1/2 teaspoon vanilla and 1/8 teaspoon sea salt.

Bake custards

Divide custard into four small ramekins. Place ramekins in a baking dish and add hot water to come halfway up the sides. Bake 20–25 minutes until centers are slightly set but still jiggle. Remove ramekins and cool on a rack; chill at least 2 hours.

Finish and serve

Before serving, top each pot with 1/2 teaspoon truffle honey or a few very thin shavings of fresh truffle for an elegant savory-sweet finish. Serve chilled.