400g sirloin steak
80g plain white flour
1 tsp salt
1 tbsp olive oil
150 ml sweet red wine (Mavrodaphne)
140ml single cream
Bring a small pot of water to the boil.
Slice the truffles finely (about 1.5mm thick) and mix them into the single cream.
Top, tail and peel the shallots. Boil them for 15 minutes.
Mix the flour and the salt.
Peel and coarsely chop the mushrooms.
Heat the olive oil in a large frying pan.
Slice the steak into thumb-width strips across the width of the steak to create short strips.Fry the coated steak in the oil for about ten minutes, turning after 4 minutes and again every 2 minutes thereafter. Use tongs to remove the cooked steak and add it to the cream and truffle mix.
Remove the shallots from the boiling water and add to the frying pan with the chopped mushrooms and the wine. Heat gently until the mushrooms have yielded their moisture and the liquid has reduced to a syrupy glaze. This takes about twenty minutes during which you can prepare the accompanying vegetables (bright greens and oranges look best).
When the onions and mushrooms are ready, add the creamy truffled steak to the pan and heat through gently.
Serve with brightly coloured vegetables (and mashed potatoes if you must have carbs).
This all worked well for a first time but I would leave out the truffles in future. The truffles represent half the cost of the meal but their flavour is largely overwhelmed by the powerful steak taste.
Please tell me your opinion if you try it yourself. I could use a name for the dish.