Beef Steak in Truffle Cream Sauce with Pommes Duchesse and Cabbage Salad

Sanja Sirk and Anže Kuplenik, this years finalists of the Slovenia competition, work together excellently in the kitchen. In the spirit of the upcoming holidays, they have prepared a slightly more festive dish that will delight you not only with its appearance and taste but also with its simple preparation.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • pieces Mushrooms, mauve

Pommes duchesse

  • 500 g Potatoes, white

  • 50 g Butter, unsalted

  • pieces Salt, table

  • 3 pieces Egg, fresh

Salad

  • 2 piece Carrot, fresh

  • 70 g Cabbage, fresh

  • 70 g Cabbage, red, fresh

  • 1 piece Apple, fresh

  • 1 spoon Mayonnaise

  • 1 spoon Yogurt, plain, from whole milk

  • 1 spoon Sour cream

  • 1 teaspoon Mustard

  • pieces Salt, table

Sauce

  • 2 spoons Alfredo sauce

  • 2 dl Sweet cream

  • pieces Salt, table

Steak

  • 4 pieces Meat, beef, fillet - lung roast

  • pieces Salt, table

  • pieces Butter, salted

  • pieces Rosemary, fresh

Steps

  1. Peel the potatoes and cut them into pieces, then boil them in salted water. Drain the cooked potatoes and let them steam to remove excess moisture.

  2. While still warm, mash the potatoes to create a smooth puree, then add butter. Season to taste with salt, pepper, and nutmeg, mix well, and let the puree cool.

  3. Gradually add beaten eggs to the cooled puree and mix until you have a completely smooth and fairly thick mixture. Transfer the mixture into a piping bag with a decorative star tip. Pipe the mixture into neat mounds on a baking tray. Bake the potato mounds in a preheated oven at 200°C until golden brown (10 to 15 minutes).

  4. For the sauce, quickly sauté truffle paste in a pan with butter. Add cream and simmer. Season to taste and add a little water if needed. You can enrich the sauce further with a few drops of truffle oil.

  5. Before cooking the meat, let it rest at room temperature for a while to warm up. When ready to cook, heat the pan well and oil it. Add the steak and sear it first on the bottom side. When you flip the meat, add a knob of butter, fresh thyme, and rosemary to the pan. Cook the meat to a core temperature of 50°C.

  6. Immediately transfer the cooked steak to the pan with the sauce. Quickly simmer everything together so the meat releases its juices and absorbs the sauce.

  7. For the salad, mix grated vegetables in a bowl. Add mayonnaise, yogurt, sour cream, and mustard. Season to taste with salt and pepper and mix the ingredients well.

  8. When serving the dish on plates, shave fresh truffle slices over the meat for the finishing touch.

Nutrition Information (Per 100g)

  • Calories: 116.97 kcal
  • Fat: 5.9 g
    • Saturated Fat: 2.56 g
  • Carbohydrates: 7.11 g
    • Sugars: 1.79 g
  • Protein: 6.41 g
  • Fiber: 1.03 g