Boursin whipped potatoes, truffle wild mushrooms, rosemary butter

Season the strip steak generously with salt and pepper on both sides. Allow it to sit at room temperature for about 30 minutes before grilling.

Prepare the Steak

Preheat your grill to high heat, ensuring it's hot enough to achieve a good sear on the steak.

Preheat the Grill

Place the seasoned strip steak on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time based on your preferred doneness.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Peel and chop the potatoes into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Mash until smooth using a potato masher.

Drain and Mash

Add Boursin cheese to the mashed potatoes, along with a splash of milk or cream. Mix until fully incorporated and creamy.

Incorporate Boursin

Taste the whipped potatoes and adjust seasoning with salt and pepper, if necessary.

Season to Taste

Clean and slice the wild mushrooms. You can use a mix of your favorites, such as shiitake, oyster, and cremini.

Prepare the Mushrooms

In a skillet over medium heat, add a drizzle of olive oil and sauté the mushrooms until they are golden brown and tender, about 5-7 minutes.

Sauté the Mushrooms

Remove from heat and drizzle with truffle oil. Toss to coat the mushrooms evenly and season with salt and pepper.

Add Truffle Oil

In a bowl, combine softened butter with finely chopped fresh rosemary, salt, and pepper.

Prepare the Butter

Stir until all ingredients are well combined. For a smoother consistency, you can use a fork to blend the mixture.

Mix Well

Place the rosemary butter on a piece of parchment paper, roll it into a log, and refrigerate until firm.

grilled strip steak

Recipe information

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