Rodizio Grill Truffles Recipe

Prep the beef

Pat the beef cubes dry with paper towels. Place them in a bowl and season evenly with kosher salt, black pepper and garlic powder. Toss gently to coat.

Skewer and baste

Thread 4–5 cubes onto each skewer, leaving small gaps so heat circulates. Combine the melted butter and 1 tablespoon truffle oil; brush or toss the skewered beef so each piece has a light sheen.

Grill to medium-rare

Preheat a grill or grill pan to high (around 450–500°F / 230–260°C). When very hot, place skewers on the grill and cook 2–3 minutes per side, rotating to develop a deep brown crust but keep the center medium-rare (internal temperature ~130–135°F / 54–57°C). For medium, cook 3–4 minutes per side. Avoid overcooking to preserve truffle aroma.

Rest and garnish

Transfer skewers to a cutting board and let rest 5 minutes. While resting, finely chop the parsley. After resting, brush with any remaining truffle-butter, sprinkle chopped parsley, and optionally shave a few fresh truffle slices over the meat.

Sweat aromatics

In a small skillet over medium heat melt 2 tablespoons butter. Add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Add the white wine (or chicken stock) to the pan to deglaze, scraping any fond from the bottom. Simmer 1–2 minutes until reduced by roughly half.

Finish the sauce

Lower heat to medium-low and add the heavy cream. Stir and bring just to a gentle simmer, then whisk in the grated Parmesan until melted and smooth. Whisk in the Dijon mustard, 1 teaspoon truffle oil, salt and pepper. Simmer gently 1–2 minutes to thicken to a coat-the-back-of-a-spoon consistency. Taste and adjust seasoning; add more truffle oil sparingly if desired.

Keep warm

Remove from heat and keep warm until skewers are ready. If sauce thickens too much, thin with a teaspoon or two of warm water or stock.

Arrange the rested skewers on a warmed platter. Spoon the creamy truffle sauce into a small serving bowl or lightly drizzle over the skewers. Finish with very light drizzle of extra truffle oil and scatter the shaved truffle over the top. Serve with lemon wedges on the side for guests who prefer a bright lift.

Notes: For an authentic Rodizio-style presentation, serve multiple skewers per guest and bring the platter to the table so diners can carve off pieces. Use quality truffle products sparingly — a little truffle oil or shaved truffle goes a long way.