Mushroom Truffle Steak Recipe
7oz AAA sirloin, cremini mushroom truffle sauce
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Ingredients
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Steak
Mushroom truffle sauce
Method
Steak
- 1
Bring steak to room temperature
Remove the 7 oz sirloin from the refrigerator and let sit, uncovered, on a plate for 30–45 minutes to reach room temperature. Pat dry thoroughly with paper towels.
- 2
Season
Season both sides liberally with kosher salt (about 1 tsp total) and freshly ground black pepper (about 1/2 tsp total).
- 3
Sear
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place steak in pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.
- 4
Baste and finish
Reduce heat to medium. Add 1 tablespoon butter, the crushed garlic clove, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (baste) continuously for 1–2 minutes. Continue cooking to desired doneness: for medium-rare aim for 125–130°F (about 1–2 more minutes), for medium 135°F (2–3 more minutes). Use an instant-read thermometer for accuracy.
- 5
Mushroom truffle sauce
- 6
Prepare mushrooms and aromatics
While the steak rests (or during the last 3–4 minutes of cooking), heat a separate medium skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add the sliced cremini mushrooms in an even layer and cook undisturbed for 2–3 minutes to develop color. Stir and continue to cook until mushrooms are browned and have released their moisture, about 3–4 more minutes.
- 7
- 8
Deglaze
Increase heat to medium-high and pour in 30 ml dry white wine (or substitute beef stock). Scrape up any browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.
- 9
Build sauce
Add 120 ml low-sodium beef stock and stir to combine. Bring to a gentle simmer and reduce by about one third, 3–4 minutes. Stir in 60 ml heavy cream and 1/2 tsp Dijon mustard. Simmer another 1–2 minutes until the sauce thickens slightly and coats the back of a spoon.
- 10
Finish with truffle and seasoning
Off the heat, stir in 1/2 tsp truffle oil and 1 tsp finely chopped chives. Season to taste with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning and truffle oil (add another 1/4 tsp truffle oil if you prefer a stronger truffle aroma).
- 11
