Truffle Linguini with Fillet Steak and Wild Mushrooms
This dish of Truffle Linguini with Fillet Steak and Wild Mushrooms draws inspiration from two countries famous for their food...France and Italy! You just can't wrong!
Ingredients
- 4 x 200g fillet steaks
- 25ml veg oil
- Few sprigs of thyme
- 2 cloves garlic smashed
- 50g butter
- Salt and pepper
- 200g fresh linguini
- Pasta sauce
- 50g butter
- 100ml double cream
- Small bunch chervil chopped
- Fresh truffle grated
Mushrooms
- 25g butter
- 1 shallots, peeled and diced
- 300g wild mushrooms
- 2 cloves garlic, peeled and crushed
Sauce
- 200ml veal jus
- Splash of madeira
- Knob of butter
- Salt and pepper
To serve
- Chervil
- Chervil oil
Method
Fry the shallot garlic and mushrooms in the butter .
Heat a large non stick pan. When smoking hot add the oil and steaks with the thyme and garlic and cook for 3 minutes, flip over cook for a further 3 minutes, finish with the butter and rest.
Pop the jus and madeira into a pan, bring to the boil then reduce by half. Finish with butter and season. For the pasta sauce, bring the butter and cream to the boil, add the chervil and truffle and reduce to a simmer. Bring a large pan of salted water to the boil add the linguini and cook for 2 minutes, drain, coat in the sauce.
To serve, sit the steak in the centre of the plate spoon the mushrooms around top with sauce then sit the pasta on top of the steak garnish with chervil and chervil oil.
Ingredients
- 4 x 200g fillet steaks
- 25ml veg oil
- Few sprigs of thyme
- 2 cloves garlic smashed
- 50g butter
- Salt and pepper
- 200g fresh linguini
- Pasta sauce
- 50g butter
- 100ml double cream
- Small bunch chervil chopped
- Fresh truffle grated
Mushrooms
- 25g butter
- 1 shallots, peeled and diced
- 300g wild mushrooms
- 2 cloves garlic, peeled and crushed
Sauce
- 200ml veal jus
- Splash of madeira
- Knob of butter
- Salt and pepper
To serve
- Chervil
- Chervil oil
Method
Fry the shallot garlic and mushrooms in the butter .
Heat a large non stick pan. When smoking hot add the oil and steaks with the thyme and garlic and cook for 3 minutes, flip over cook for a further 3 minutes, finish with the butter and rest.
Pop the jus and madeira into a pan, bring to the boil then reduce by half. Finish with butter and season. For the pasta sauce, bring the butter and cream to the boil, add the chervil and truffle and reduce to a simmer. Bring a large pan of salted water to the boil add the linguini and cook for 2 minutes, drain, coat in the sauce.
To serve, sit the steak in the centre of the plate spoon the mushrooms around top with sauce then sit the pasta on top of the steak garnish with chervil and chervil oil.
