Prime Sirloin, Enoki Mushrooms, Leeks, Potatoes and Black Truffle

Its the end of the truffle season so I decided to get one more to enjoy before its over.  This dish takes 45 minutes, feeds two people and costs about $40.

1 - 12oz prime sirloin
1 - package of fresh enoki mushrooms
1 - organic leek, thin round slices
1 - package tricolor baby potatoes, halved
1/8 cup - real balsamic vinegar
1/8 cup - dry marsala wine
5 grams - Perigord Black Truffle

Potatoes, Leeks and Mushrooms
Preheat the oven to 350.  Toss the potatoes in salt, pepper and olive oil and place cut side down on a baking sheet.  Cook for 30 minutes or until tender.  Place mushrooms and leeks on a oiled baking sheet and roast i the oven for 15 minutes.

Sirloin of Beef
Get a cast iron pan going for about five minutes on medium high heat.  Season steak with salt and pepper and sear in the pan for about two minutes on each side.  Remove from the pan and place on a foil lined baking rack. Glaze the steak with a teaspoon of the real balsamic vinegar.  Place it in the oven for 10 minutes. Remove, glaze one more time with balsamic and let it stand for 7 minutes. Slice and serve.

Balsamic-Marsala Reduction
Place equal part real balsamic and dry marsala wine in a small saucepan on low heat.  Let it reduce for about 30 minutes or until about 2 tablespoons remain.

Shave the fresh truffles over the plated dish and enjoy!  Buon Apetitio!!

Sunny Side Up Egg with Black Perigord Truffles

Many truffle aficionados say that this simple method is the best way to enjoy the flavor and aroma of truffles.  I though it was amazing as well.  The most important thing is to use a quality farm raised egg.  Buon Apetito!

Diver Sea Scallop, Crab and Egg Yolk Sauce, Black Perigord Truffles

This was the second course in the truffle experiment.  This takes about 20 minutes, feeds two and costs about $20.

Crab and Egg Yolk Sauce
1/8 cup jumbo lump crab meat
2 yolks only, farm raised egg
1 tablespoon chopped chives
1 tablespoon butter, softned

Using a double boiler whish egg yolks over the heat in a large mixing bowl.  They will increase in volume after 2 or 3 minutes.  Now add the butter and the chives and whisk again.  Toss in crab and mix thoroughly.  Season with salt and white pepper.

I pan seared the scallop in butter and olive oil along with some diced shallot.  I topped the dish with fresh truffle shaves and it was amazing.  It may have been my favorite one of all. Buon Apetito!