What to CookTruffle

The One Ingredient Our Test Kitchen Chef Uses to Make Any Dinner Special

7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Dinner, luxed up.
Dinner, luxed up. Photo by James Ransom

Our test kitchen chef, Josh, isn't immune to a little treat-yourself cooking. I mean, who isn't? We've all got those foods we can't turn away whether it's an gooey, under-baked chocolate chip cookie or a jar of flaky pink salt crystals or, say, caviar.

One such indulgence recently entered our shop and it happened to catch Josh's eye. Potentially, it's the most indulgent of all indulgences: truffles. But not any truffles—canned ones. The good thing here is that truffles in a can are half the price and can be enjoyed in any season. That, my friends, is a twofer.

The purveyors, Noble Handcrafted, are a fifth-generation truffle dynasty (!!!). Culled from the mountains of Northern Italy, the truffles are packed in a jar with their own juices so they come out fresh, earthy, and aromatic.

Noble Handcrafted Himalayan Black Truffle Peelings

Noble Handcrafted Himalayan Black Truffle Peelings

$52
The History of a Truffière in Gascony, France

The History of a Truffière in Gascony, France by Brette Warshaw

+

Josh put those truffles to use—much to the delight of everyone in the office—and pulled together a dark-and-jammy, buttery-rich truffle sauce that he drizzled over rounds of pink beef tenderloin.

"The sauce in this recipe is derivative of the sauce found in the classic French dish Tournados Rossini," he says. "It has the deep savory black truffle flavor of a classic French sauce, yet it is much easier to prepare. Most traditional French sauces take hours to prepare and years to master. Yet this recipe features chicken stock instead of demi-glace, and dry sherry replaces madeira. What you get is a rich and luxurious sauce that has all the flavor of a French classic with only a fraction of the time and effort."

Beef Tenderloin with Black Truffle Sauce

Beef Tenderloin with Black Truffle Sauce

Josh Cohen Josh Cohen
Serves 4-6 people

For the Truffle Sauce

  • 4 cups chicken stock (preferably homemade)
  • 1/2 cup medium dry sherry
  • 1 seven-ounce can black truffle peelings
  • 1 tablespoon butter
  • 1 pinch salt

For the Beef Tenderloin

  • 1 Cleaned beef tenderloin, about 7 or 8 inches long
  • 1 pinch salt
  • 1 splash canola oil
  • 1 handful thinly sliced chives, for garnish (optional)
Go to Recipe

How would you put a jar of truffles to good use? Dream something up in the comments below.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Dinner