Tenderloin Truffle
- Prep time 10Min
- Cook time 20Min
- Technique Sear
- Meat Beef
- Cut Tenderloin
- Serves 1
Tenderloin wrapped with Parma Ham, served on truffle sauce
Ingredients
- 350 gm Grain-Fed Tenderloin
- 250 gm Parma Ham
- 1 seven-ounce Truffle (can be Black Truffle)
- ½ tsp Truffle Oil
- 1 cup Cream
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ cup Salted Butter
- 2 tbsp Fresh Sage, minced
Method
Steaks
- Wrap the 350g tenderloin with Parma ham. Please wait for the piece of meat to get to room temperature before grilling.
- Pre heat the pan aiming for medium-low heat then place the meat into the pan and sear them for 1-2 minutes per side and keep turning the beef repeatedly until the inside internal temperature will rise to about 35 degrees.
- Put the butter into the pan to create the buttery overcoat and juiciness. Using a spoon, continually baste both sides of meat with the melted butter till crust starts to form on the surface. Then set the steak aside for 5 minutes and make the Truffle sauce while waiting.
Truffle Sauce
- Pour the cream into a saucepan and bring to boil, lastly add the truffle and minced sage.
- Continue to stir until the cream is thick enough for a sauce then finish off with some salt, pepper, and truffle oil.
- Bring the sauce to the plate, cut tenderloin into 1/2-inch-thick slices, add slices of fresh truffles, and top it with a drizzle of truffle oil.
Platting
- Take two spoon of truffle sauce and drop in the center of the plate. Use the back of the spoon to gently spread the sauce out. A little tab under the plate would help the sauce surface smooth.
- Place the beef in the middle of the plate and slice the truffle on top.
