15.253 Pan-Seared Chuck Steak in Creamy Truffle Mushroom Sauce

Cycle 15 – Item 253

14 (Sat) September 2024

Pan-Seared Chuck Steak in Creamy Truffle Mushroom Sauce

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

My mushroom, paired with large cuts of meat (see for example 15.199 Roast Pork Shoulder with Mashed Potatoes in Mushroom Gravy), is a family favorite.  I slice about 8 white button mushrooms into 5-mm discs, sauté them in butter and olive oil, plus salt and pepper, a dash of dried thyme and a pinch of minced garlic, then set aside.  In the same pan, I make a roux-based gravy with beef stock and meat drippings, then combine the mushrooms.  Super quick and easy.  Towards the end of the meal, the boys will fight over the remaining mushrooms while ignoring the meat.

When I saw the bottle of paste in the fridge, I frowned and tried to recall when I’d bought it, ultimately failing to remember and writing off the lapse to early on-set dementia; when I recounted the story at the dinner table, W said that she’d bought it, which is entirely out of character for her (she read that it helps with weight loss).  

This time, I doubled the number of mushrooms, replaced the gravy with pre-made Grilled Mushroom Cream Soup, and finished it with a dollop of Tartufata (black truffle paste).  I’ve made similar truffle-infused sauces for pasta (see 12.133 Tagliatelle in Mushroom-Truffle Béchamel Sauce), but first time here for meat.

This could be its own dish.

It was awesome.  The soup didn’t add much; the creaminess could just as easily be accomplished with the roux-based gravy and a couple tablespoons of heavy cream, though I suppose the soup packet is more shelf-stable to keep on hand and quicker to prepare.  The synergy of the sautéed mushrooms and truffle paste was sublime, pairing so perfectly with the beefiness of steak.  In the end, the doubled mushrooms still weren’t enough.

(See all GLOBAL FOOD GLOSSARY)

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