About this recipe

During a recent visit to the Blue Frog Truffle Farm just outside of Canberra, I was lucky enough to observe the annual winter truffle harvest. At the conclusion of the truffle harvest I grabbed one of the black truffles which was found and cooked this Ribeye Steak with Truffle Mushroom Sauce for the Blue Frog Truffle Farm staff. The freshly harvested black truffle had an amazing aroma and really enhanced the cream sauce and complemented the mushrooms very well.

Given the chilly temperatures in Canberra I thought that I’d use Alpine Pepper to flavour the ribeye steak, not only because we were near Australia’s Alpine region, but because the pepper flavour goes so well with the steak.

Ingredients

4 x 300g ribeye steak
60g brown mushroom
60g shitake mushroom
1 small brown onion (diced)
1 clove garlic (minced)
pinch Alpine Pepper
200ml thickened cream
8g black truffle
7g butter
pinch salt

Cooking instruction

Heat the BBQ or grill frying pan to medium heat.

Dust both sides of the ribeye steak with Alpine Pepper and season with sea salt. Place the steaks onto the BBQ. I prefer my ribeye steak to be cooked medium rare, but cook to your required doneness. Don’t turn too many times.

While the ribeye steak is cooking on the BBQ, in a small sauce pan sauté the diced onions and garlic with butter. Add the mushrooms and cook till the onions have a little colour. Deglaze the saucepan with white wine and then add the thickened cream. Reduce the cream sauce till thick and remove from the heat, season with sea salt. Add 3-4 thin slices of black truffle into the sauce and sit for 3 to 5 minutes.

Remove the ribeye steak from the BBQ and place in a warm place to rest for about 5 minutes. When rested, place the ribeye steak on the plate and cover with Black Truffle Mushroom Sauce. To garnish, shave a little black truffle shavings on top of the ribeye steak.

Serve with mash potato and an Australian Cabernet Sauvignon.