The star of our truffle usage was without a doubt this wonderful sauce that I made to accompany a very rare roast beef fillet.
© truffle and mushroom sauce
TRUFFLE AND MUSHROOM SAUCE
ingredients:
20g dried mushrooms
2 tablespoons butter
125g mushrooms, finely sliced
½ cup thick cream
½ cup cream
1 tablespoon flour
freshly ground pepper and salt for seasoning
1 truffle thinly sliced
method:
put the dried mushrooms into a bowl and cover with hot water
when they have re-hydrated strain and reserve the steeping liqueur
slice the re-hydrated mushrooms
over a gentle heat, melt 1 tablespoon of butter
fry the mushrooms
add the cream and bring to a simmer
make a roux with the remaining butter and the flour
add to the sauce
leave to simmer to allow the flavours to develop
adjust the seasoning
use the left over steeping liqueur to thin the sauce down to pouring consistency
add the truffles and heat the sauce without boiling it
© rare roast beef fillet
ROAST FILLET OF BEEF
Leave the fillet out of the fridge so that it comes up to room temperature. pat dry before seasoning and then seal in a hot pan with melted butter. For a rare steak bake in a preheated oven (180˚ Celsius) for 20 minutes. Remember to rest before slicing and serving.
Tandy
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Sounds good! Now, I have to find some thick cream here in Thailand
I hope you do find some as this was a brilliant meal
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O, my goodness!! It sounds yummy!
it was very good
Yummylicious
it was very yummy!