Wednesday, January 14, 2015

Steak and Asparagus with Mushroom Truffle Oil Sauce

I literally just made this and have to document it based on how good it was.

This won't be a normal post since I didn't take any pictures but I'll try to hammer out a recipe real quick.

Steak and Asparagus with Mushroom Truffle Oil Sauce
(adapted from here)
Serves 2

1 to 1.5 lbs tri-tip, sirloin, or London broil steak (really any steak will do)
Kosher salt and freshly ground black pepper to taste

Mushroom Sauce:
8 oz Italian brown mushrooms, stemmed and sliced
1/2 stick of butter, plus 2 tablespoons (divided)
2 tablespoons truffle oil
2 sprigs of fresh thyme
1 bay leaf
1/3 cup white wine, plus a splash (divided)
1 medium shallot, finely diced (divided)
1 clove garlic, crushed or minced
1/4 cup heavy cream
Salt & freshly ground white pepper to taste

1 bunch of asparagus, trimmed
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil

1 tablespoon chives, for garnish


  1. Generously salt and pepper the tri-tip. 
    1. Let sit as long as you can - a bare minimum of 1 hour up to 8 hours. 
  2. Combine ½ stick of butter and 2 tablespoons truffle oil in a microwave safe bowl. 
    1. Nuke until melted in 10 second increments
      1. Stir well to combine and set aside.
  3. Trim the asparagus and season with a glug of olive oil and a shake of salt and pepper. 
    1. Let sit until ready to cook. 
      1. I like to put it in a ziplock bag.
  4. Slice the mushrooms thinly and add to a skillet over medium-high heat with ½ the diced shallot, 2 tablespoons of butter, 2 sprigs of thyme, a bay leaf, and a splash of white wine.
    1. Season well with salt and pepper and cook until most of the liquid is released and they are well browned.
      1. Set aside when finished.
  5. In a small sauce pan, combine 1/3 cup white wine, ½ the shallot, 1 clove crushed garlic and bring to a boil.
    1. Once boiling, cook for 60 seconds.
  6. Add 1/4 cup heavy cream and drop the heat to medium and cook for 60 more seconds.
  7. Toss the reserved truffle/butter in and whisk well to combine.
  8. Add the cooked mushrooms to the sauce, removing the thyme sprigs and bay leaf and stir well to combine.
    1. Keep over low heat until the steak and asparagus are finished.
  9. Cook off your steak - grill or roast or pan fry - go for 135F and lay out to rest while the asparagus cooks. 
  10. Pan fry or grill the asparagus until slightly browned and tender, maybe 5-7 minutes over high heat. 
  11. Slice steak against the grain and lay over the asparagus. 
    1. Spoon mushroom truffle sauce over top.
      1. Garnish with some chives.
  12. Consume.

This was an amazing plate of food. Both my wife and I agreed that it was one of the best things we've had in a long time and we were fighting for the leftover mushroom sauce at the end of dinner. 

The asparagus sliced right through the rich umami mushroom sauce just perfectly and the well cooked, tender steak combined with the sauce to bring everything to to a new level. 

It was savory, creamy and surprisingly well balanced. I have to say the truffle oil (from Trader Joe's(!)) was the defining decadent touch.

I promise to make this again and document the steps - but for now, I just had to write it down!



  1. WOW. YES, thank you for sharing, even without the pics! My skills have been lacking in the kitchen lately, and this is JUST the dish to bring the bang back! (that sounds really wrong, but, er, ykwim.) I will try a dairy-free version of this for bf and myself and report on how it went! I also doubt I'll find Italian brown mushrooms in these parts--what do you suggest would be most similar? They kind of look like shitakes?

    1. Shiitakes would be a perfect replacement though any small brown mushroom would work. Baby portobellos would work too, but I'd use shiitakes if you can find them!

  2. Baby portabellas! Smart. I will see what I can find. YEAHHHHHHH!! Thanks!

    1. Keep me updated - I'd love to see how you make it dairy-free!


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