We head off to our own version of Truffle Kerfuffle next week in Pemberton and originally we had celebrity Perth butcher Vince Garreffe coming with us, but he is now unable to come which we are all a bit sad about. However, he happily agreed to us putting his recipe up here which we are delighted to do. It is delish. If you have some truffle available, by all means go large, but if not, use a dash of a good quality truffle oil to get a hint of the same effect.
Just a note, I was a little puzzled by the use of sugar with cooking steak, but to be fair, the colour you get on the steaks will amaze you.
So serve it with Mushroom Risotto though you probably won't need the extra mushrooms. This sauce is to die for, make sure you pin it for future use on just about any protein you can think of. Yum!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams brown sugar
- 2 thick Wagyu steaks, take out of the fridge 20 minutes prior to cooking.
- 2 Tablespoons Soy Sauce
Truffled Mushroom Sauce
- 60 Grams Butter BUY
- 4 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams Swiss Brown Mushroom(s) or mushrooms of choice, halved or quartered depending on size.
- 6 Garlic Cloves chopped
- salt and pepper to taste
- 170 Grams white wine, divided
- 2 Tablespoons Sherry
- 1 Tablespoon sherry vinegar
- 1 Handful Fresh Oregano leaves
- 1 Handful Flat Leaf Parsley leaves, chopped
- 40 Grams Cream
- Shaved Truffle
To cook the steak, Preheat a cast iron pan over medium-high heat. Place EVOO into pan.
Spread sugar on a plate and press Wagyu Steaks into it. Place steaks, sugar side down into hot pan. Cook for 3-4 minutes, turn over and cook 2-3 minutes or to taste.
Pour soy sauce over steaks, place lid on pan and remove from heat. Rest for 3 minutes before removing steak from the pan and rest on a board for 5-10 minutes. Slice thinly and serve with Truffled Mushroom Sauce.
To make the Truffled Mushroom Sauce, Heat a cast iron pan over low-medium heat. Add butter and EVOO and wait till the butter melts. Add mushrooms and garlic to the pan, with salt and pepper and cook slowly for 10 minutes, stirring occasionally.
Increase the heat and add 70g of the wine, sherry and sherry vinegar. Cook for at least 10 minutes, stirring occasionally, until the mushrooms have caramelised and most of the liquid is reduced.
Add the remaining 100g of wine, oregano and parsley and cook stirring for 5 minutes, then add cream and stir to combine.
Shave fresh truffle over the sauce right before serving.
This sauce is fantastic on chicken or a risotto as well!