Heat the high smoke point oil in an oven-safe skillet over high heat.Season the beef tenderloin steaks generously with salt and freshly ground black pepper.Stir in the truffle oil, and season with salt and pepper to taste. Over low heat, add the butter and heavy cream to the potatoes, and mash until smooth.Boil the peeled and chopped potatoes in salted water until tender.Add the chopped mushrooms and thyme to the pan and cook until the mushrooms release their moisture and turn golden brown.Add the shallots and garlic and sauté until translucent. In a sauté pan, melt the butter over medium heat.Truffle shavings (optional, for an extra luxurious touch).Microgreens or fresh herbs (such as chervil or parsley).2 lbs Yukon Gold potatoes, peeled and cut into chunks. 1 Tablespoon unsalted butter (optional, for finishing the sauce).1 Tablespoon fresh thyme leaves, chopped.8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped.2 Tablespoons high smoke point oil (such as grapeseed or canola oil).4 high-quality beef tenderloin steaks, about 6-8 ounces each.
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