This restaurant-quality beef steak with luxurious truffle cream sauce combines the richness of premium beef with the earthy elegance of truffles for an unforgettable dining experience at home.
Ingredients
- 2 (8-10 oz) ribeye or filet mignon steaks (1.5 inch thick)
- 2 tbsp high-quality truffle oil (divided)
- 1 cup heavy cream
- 1/4 cup cognac or brandy (optional)
- 2 garlic cloves, finely minced
- 1 tsp black truffle paste
- 1 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper
Chef's Pro Tips
- Bring steaks to room temperature for even cooking
- Use a meat thermometer for perfect doneness (130°F for medium-rare)
- Add truffle oil at the end to preserve its delicate aroma
- Let steak rest 5 minutes before slicing to retain juices
Cooking Instructions
- Prepare the steaks: Pat steaks dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for 30 minutes.
- Sear the steaks: Heat olive oil in a heavy skillet (cast iron preferred) over high heat until shimmering. Add steaks and cook undisturbed for 3-4 minutes until deeply browned. Flip and cook 3-4 minutes more for medium-rare.
- Make the sauce: Transfer steaks to a plate. Reduce heat to medium. Add butter and garlic to skillet, sautéing 30 seconds until fragrant. Carefully add cognac (if using) and simmer until reduced by half, about 1 minute.
- Finish the sauce: Stir in cream and truffle paste. Simmer 2-3 minutes until slightly thickened. Remove from heat and stir in 1 tbsp truffle oil.
- Serve: Return steaks to skillet, spooning sauce over them. Garnish with parsley and remaining truffle oil. Serve immediately.
Serving Suggestions
- Creamy mashed potatoes or truffle fries
- Roasted asparagus or broccolini
- A bold Cabernet Sauvignon or Pinot Noir
- Crusty bread to soak up the sauce
Nutrition Information
* Values are approximate per serving
Common Questions
What's the best truffle product to use?
Best for Authentic Luxury: Fresh Truffles
-
Black Winter Truffles (Tuber melanosporum) – Earthy, robust, best for shaving over pasta, risotto, or eggs.
-
White Alba Truffles (Tuber magnatum) – More aromatic, delicate, and expensive; ideal for finishing dishes raw.
-
Best for: Special occasions, gourmet cooking.
Can I make this without alcohol?
Absolutely. Replace cognac with an equal amount of beef broth plus 1 tsp balsamic vinegar for depth of flavor. The sauce will still be delicious.
How do I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat steak in a 275°F oven for 10-15 minutes. Sauce can be gently reheated on low with a splash of cream to restore consistency.
Comments (0)
There are no comments for this article. Be the first one to leave a message!