Cook Time: 30 Minutes Inactive Time: 30 minutes
Servings: 4
Found tucked beneath the earth at the base of a tree, truffles are a delicious underground mushroom found mostly in Italy and France; however, they are starting to make their harvest-time appearance in the United States as well in areas like Oregon, Washington, and South and North Carolina. While typically collected using pigs in Europe, most North American gatherers hunt for truffles with dogs. Dogs are quickly becoming the preferred hunting companion since the pigs are notorious for eating the truffles before the handler can get them.
Truffles add an aromatic earthiness to dishes. Fitting in the umami flavor category, truffles lend a musky, rich mushroom flavor. The flavor pairs wonderfully with butter-based cream sauces, eggs, pasta dishes, seafood, and steaks.
Different truffles offer up a variety of flavor nuances and some pair better with certain dishes than others. Some of the different truffles include black and white truffles, summer truffles, black summer truffles, winter truffles, French black truffles, and Burgundy truffles.
How the truffle is served also affects the flavor. Products for truffles include oils, hot sauces, butters, salts, and cheeses. Fresh truffles can be shaved or slivered over the top of a dish, while some truffles are better for incorporating directly into a dish.
Unfortunately, due to their short shelf-life and difficulty in growing commercially, truffles are expensive. The prices also fluctuate with the type of truffle. For this recipe, I used a black truffle. They are cheaper than the popular white Alba truffles but still require a bit of an investment: think “only a special occasion” pricing. There are lots of manufactured truffle oils on the shelf that do an amazing job providing the truffle flavor without the cost. They would make a great substitution for this dish.
Ingredients
- 1 lb moose backstrap
- 3 petite potatoes
- 2 cups avocado oil
- 3 tablespoons salt
- 1 teaspoon olive oil
- 1 medium shallot, minced
- ½ cup dry white wine
- 2 tablespoons heavy cream
- 1 teaspoon ground rosemary
- ½ cup butter, cubed
- ½ black truffle
- 1 teaspoon rice wine vinegar
- Salt and pepper to taste
Instructions for the Steak
- Preheat a cast iron skillet, or a pan capable of moving between the stovetop and oven, over medium-high heat. Preheat oven to 400 degrees.
- Allow the meat to sit at room temperature for 15 or 20 minutes before cooking. Season liberally with salt and pepper.
- Place backstrap into piping hot skillet and allow to cook for five to six minutes on the first side. Do not move the meat once placed in the skillet. Flip and cook an additional five to six minutes. This cook time is for a medium-rare finish on the steak. If a more “done” steak is desired, increase cooking time for an additional minute or two. Decrease time for a less “done” steak.
- Place the entire cast iron skillet into the preheated oven and cook for a final five minutes.
- Pull the steak and allow to rest for five to ten minutes before slicing.
Instructions for the Potato Crisps
- Use a potato peeler to create thin slices from the petite potatoes. I like to use a variety of colors, such as purple, to add some visual appeal to the dish.
- Add the 3 tablespoons of salt to a bowl with cold water. Add the petite potato slices to the bowl and allow to soak for at least thirty minutes. Rinse the slices under cold water and pat dry.
- In a heavy-bottomed pot, such as a Dutch oven, add enough oil to reach up to an inch high in the pot. Heat the oil to 365 degrees. Use a thermometer to hold the oil temperature at 365 throughout the cooking process.
- Adding only a handful of potato slices to the oil at a time, fry the potato crisps in small batches. Take care to not overcrowd the oil so the temperature maintains 365 degrees.
- Crisps should fry until they are golden brown, about two to three minutes.
- Remove crisps with a slotted spoon and allow to drain on a paper towel. Keep the potato crisps from touching each other to maximize crispiness while drying.
Instructions for Truffle Beurre Blanc Sauce
- Heat the teaspoon of olive oil over low heat in a medium-sized saucepan. Add the diced shallot to the pan and sauté for three to four minutes.
- Add the white wine to the pan and simmer until the wine is reduced by half.
- Once the wine is reduced, add the two tablespoons of heavy cream and simmer until the sauce is thick; about ten minutes. It should once again be reduced by about half.
- Remove the pan from the heat. Stir in the teaspoon of rosemary. Start adding the cubes of butter, one by one, and mixing each time until the butter is fully incorporated. The sauce should be silky by the end.
- Shave the half a black truffle into the sauce and stir. (If you can’t find whole truffles to use, truffle oil could also be used. Add to taste.)
- Season sauce with fresh cracked black pepper.
- To plate, add sliced steak and top with a few spoonsful of the black truffle beurre blanc sauce. Finish with the potato crisps.
