This recipe is more about the sauce than the steak. You can use this sauce on any roasted meat, from beef to pork to chicken (and it will taste wonderful on eggs too). Using a full can of truffle peelings is a luxury, and this sauce ends up being pretty much 50% truffles and 50% sauce. It's delicious.
The sauce in this recipe is derivative of the sauce found in the classic French dish Tournados Rossini. 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. —Josh Cohen
For the Truffle Sauce
chicken stock (preferably homemade)
medium dry sherry
seven-ounce can black truffle peelings
For the Beef Tenderloin
Cleaned beef tenderloin, about 7 or 8 inches long
thinly sliced chives, for garnish (optional)
Set a large pot over high heat and add the chicken stock. When the stock has reduced to about 1 cup of total liquid, reduce the heat to medium and add the sherry along with the the can of truffle peelings (the truffles and all of the accompanying truffle juice). Let the liquid in the pot reduce until the liquid appears less watery and slightly sticky. The difference will be subtle. When you are happy with the consistency and texture of your sauce, remove it from the heat.
Preheat the oven to 375. Season the beef tenderloin liberally with salt all over. Set a large skillet over high heat and add enough canola oil to just barely cover the skillet in oil. When faint wisps of smoke just begin to appear, add the beef to the skillet. Sear the beef on all sides, so that the exterior looks brown and caramelized. Next, transfer the beef to the oven. After 10 minutes in the oven, use a digital thermometer to check the temperature of the beef. For pink steak, remove the beef from the oven when the thermometer is inserted into the center of the tenderloin and reads 130 degrees. Keep checking every 5 minutes or so until you have reached the desired temperature. When you are happy with the temperature of the beef, remove it from the oven and let it rest for 10 minutes before slicing it.
While the beef rests, finish the sauce. Set the pot of sauce over low heat, and add the butter. Stir gently to incorporate the butter into the sauce. Taste the sauce and add salt as necessary. When your sauce is perfect, slice the beef tenderloin into medallions that are 1 inch thick. Spoon some sauce onto a plate, add a few slices of beef, and top with more sauce. Garnish with chives. Serve and enjoy.
Born and raised in Brooklyn, I'm perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer's market, making ingredients taste like the best versions of themselves, and rolling fresh pasta.