TRUFFLE BUTTER COOKING RECIPES

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STEAKS WITH TRUFFLE BUTTER RECIPE | ALLRECIPES



Steaks with Truffle Butter Recipe | Allrecipes image

These New York strip steaks gets a touch of elegance from a homemade truffle butter.

Provided by Tony

Categories     Meat and Poultry    Beef    Steaks    Strip Steak Recipes

Total Time 1 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 steaks

Number Of Ingredients 7

½ cup unsalted butter, softened
2 teaspoons truffle oil
? truffle, thinly shaved
1 pinch sea salt to taste
4 (6 ounce) New York strip steaks
1 pinch sea salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
  • Place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
  • Season steaks with salt and pepper.
  • Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
  • Remove the hot baking pan from the oven and place steaks on top.
  • Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Let steaks rest for 5 minutes. To serve, dab 1 tablespoon truffle butter on top of each steak.

Nutrition Facts : Calories 550.3 calories, CholesterolContent 149.7 mg, FatContent 49 g, ProteinContent 26.9 g, SaturatedFatContent 22.5 g, SodiumContent 217.7 mg

FARRO MAFALDINE WITH BLACK TRUFFLE BUTTER ... - FOOD & WINE



Farro Mafaldine with Black Truffle Butter ... - Food & Wine image

“The best way to cook with truffles is as simply as possible,” says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat, which helps develop and release their deepest flavor, as in this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful. Black truffle paste, available year-round, melts beautifully into the buttery sauce, but when they’re in season (November through February), Akunowicz recommends splurging for fresh black truffles, and using a rasp grater to get as much truffle goodness as possible into each perfect bite.

Provided by Karen Akunowicz

Categories     Pasta + Noodles

Total Time 50 minutes

Number Of Ingredients 12

1 tablespoon unsalted butter, softened
1 1/2 teaspoons black truffle paste or finely grated black truffle
1/4 teaspoon fresh lemon juice
1/2 teaspoon kosher salt, divided
6 ounces mixed fresh wild mushrooms, stemmed and sliced (about 3 cups)
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon black pepper
8 ounces uncooked farro mafaldine pasta
1 small garlic clove, thinly sliced
1/2 cup vegetable broth (such as Zoup!)
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 ounce pecorino Sardo cheese, grated (about 2 tablespoon), divided

Steps:

  • Preheat oven to 400°F. Stir together butter, truffle paste, lemon juice, and 1/4 teaspoon salt in small bowl until combined. Set aside.
  • Toss together mushrooms, 1 tablespoon oil, pepper, and remaining 1/4 teaspoon salt in a large bowl until coated. Spread in an even layer on a small rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.
  • Meanwhile, cook pasta in boiling salted water until al dente, 5 to 6 minutes. During final 2 to 3 minutes of pasta cook time, cook garlic and remaining 2 tablespoons oil in a 12-inch skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.
  • Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 1 tablespoon cheese; toss to combine. Divide pasta between 2 bowls; sprinkle with remaining 1 tablespoon cheese.

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