Truffel polenta with mushroom ragout and steak

Do you like mushrooms? Do you like truffel? And do you like steak? Answered yes to all the questions, then this is the dish for you. Did you answer yes to the first 2 questions, then this is still the dish for you but just without the steak- obviously. 

Honestly this such dish seems and tastes so sophisticated but it is so simple to make. It only took me 40 minutes to make and I take my time cooking because it’s no fun being rushed in in the kitchen.

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Mushroom ragout  (4 people)

1 garlic clove
3 shallots
15g butter (a knob)
2 sprigs thyme
500g fresh mushrooms, which ever you like, I used chestnut and white
1 glass dry white wine
A splash of cream
A teaspoon of truffel oil
Salt and pepper to taste

Truffel polenta 

600ml chicken stock
A generous pinch of salt
200ml whole milk (I used 100ml cream and 100ml skinny milk)
160g polenta
2 tablespoons butter
30g parmesan, freshly grated
2 tablespoons truffel oil
Freshly cracked pepper

Marinated steak

I used 150g good quality steak per person
2-3 cloves of garlic, minced
Olive oil
Pepper and salt to taste

  1. Start by adding some olive oil, garlic and seasoning to your steak. Rub it in and let it sit until you are ready to bake it.
  2. To make the polenta start by combining the chicken stock, salt and milk in a saucepan and bring to a boil. Once it is boiling, gently whisk and slowly pour in the polenta until it is combined. Turn the heat down to a simmer and stir occasionally for 30 minutes. If you use quick cooking polenta, remove from the pan from the heat 1 minute after you’ve stirred it in. It should have the consistency of runny potato purée. Once cooked stir in the butter, parmesan and truffel oil.
  3. To make the mushroom ragout, add the butter, garlic and shallots to a pan and let it bake for a few minutes before adding in the sliced mushrooms. When the mushrooms are soft add in the glass of wine. When the wine is incorporated into the mushrooms add in the splash of cream (around 1-2 tablespoons) and the truffle oil.
  4. It is time to bake your steak just how you like. If it is ready, slice it and begin plating. First the polenta, then the mushroom ragout and on the side as many slice of steak you like. To top it of add on some freshly graded parmesan and some basil leaves. Enjoy!

 

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Make this for your friends or family and they will be so impressed. Or just for yourself because you deserve it.

Birgit

 

 

 

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