Truffle cheesesteak

Overview

Truffles, foie gras and caviar are collectively known as the world's three most important food treasures. Truffle fruit bodies are in the shape of lumps, ranging from small ones to walnuts and large ones to fists. It is white inside with a uniform texture when young, and turns dark black with a lighter brain-like texture when mature. Truffle is a rare wild mushroom. It is extremely nutritious and has a strange aroma and wonderful taste. As a delicacy it is loved by gourmets all over the world. Truffles are also known as the black diamonds on the table. In China, truffles are often called truffles (meaning pig mushrooms. Because sows are extremely sensitive to the smell of truffles and can dig them out of the ground with their snouts).

Tags

• hot dishes
• common dishes
• foreign cuisine
• children
• western food
• winter recipes
• dinner
• candlelight dinner
• asparagus
• beef tenderloin
• butter
• olive oil
• red wine
• stock
• truffle
• vegetable juice
• cheese
• pepper
• salt

Ingredients

Steps

1. 1 Slice the truffles into thin slices and set aside.

   

2. 2 Prepare the raw materials for vegetable juice: cut onions, garlic, parsley, and carrots into cubes, and wash the parsley.

   

3. 3 Put them together into a blender and add a small amount of water to make vegetable juice.

   

4. 4 Cut the beef tenderloin into 1 cm thick steaks and place in a bowl.

   

5. 5 Strain the vegetable juice through clean gauze and squeeze it into a bowl.

   

6. 6 Add a small spoonful of salt and stir the beef, allowing the vegetable juices to be absorbed into the beef, and add an appropriate amount of starch for sizing. [High-quality snowflake beef does not require this sizing step. This is the processing method for general-quality beef. 】

   

7. 7 Add butter to pan and heat to melt.

   

8. 8 Add 4 slices of steak to the pan and fry, sprinkle with a little pepper.

   

9. 9 Turn over and fry on both sides.

   

10. 10 When the steak is cooked, sprinkle shredded cheese on the steak.

    

11. 11 Add a ladle of stock and a little red wine and cook, covered, over medium-low heat for 1 minute until the cheese melts.

    

12. 12 Fry the truffle slices in olive oil in a pan to enhance the aroma and place on top of the steak.

    

13. 13 In another pot, add a spoonful of water and a small spoonful of olive oil to boil, then add a little salt, blanch the asparagus, take it out, and place it on a plate. Place the seared steak on top of the asparagus.