Truffle Tapenade Fillet Steak

Truffle Tapenade Fillet Steak

Food Recipes Truffle Jus Truffle Recipes Truffle Tapenade

Imagine transforming an ordinary evening into an extraordinary dining experience right from the comfort of your own kitchen. The Fillet Steak with Truffle Tapenade by Chef Kim Brennan of the State Buildings in Perth is a perfect example of the power of simple cooking techniques and good ingredients coming together to produce something extraordinary.

This recipe features a succulent fillet steak elevated by the rich, earthy flavours of Truffle Hill’s Truffle Jus and Truffle Tapenade. Designed for anyone from cooking enthusiasts to beginners looking for that special dish to mark an occasion, it’s a culinary journey that promises to bring a touch of sophistication to your table. The balance of flavours, the tender embrace of the fillet, and the aromatic truffle accents make this dish not just a meal but an experience.

Perfect for a romantic dinner, a celebration, or when you simply want to treat yourself, it’s a versatile recipe that’s sure to impress.

Serves

1

Ingredients

Serving Suggestions

This fillet steak with truffle tapenade is best served with a side of your choice – a light salad or creamy mashed potatoes, to balance the richness of the truffles.

A glass of full-bodied red wine, such as a Truffle Hill’s Shiraz or a Cabernet Sauvignon, complements the truffle’s earthy tones and the steak’s richness perfectly.

Method

  • Begin by preheating your oven to 180℃ (356°F). Season the fillet steak generously with salt.
  • Heat a dash of olive oil in a pan over high heat. Once hot, place the steak in the pan, listening for that satisfying sizzle, signalling the start of a beautiful crust forming.
  • Sear the steak for 1-2 minutes on each side until a golden crust develops.
  • Spread a generous layer of Truffle Hill truffle tapenade over the top of the steak, introducing a depth of flavour that will infuse the meat as it cooks.
  • Transfer the steak to a preheated oven and cook for 5-6 minutes for a perfect medium-rare finish. Adjust the time if you prefer your steak to be more or less done.

 Making the Sauce:

  • While the steak rests, pour Truffle Hill Truffle Jus into a pan and bring it to a boil. If desired, add a splash of beef stock, reducing the mixture to thicken it.
  • Finish the sauce with a knob of butter, swirling the pan to emulsify it, adding a glossy shine and rich flavour.

Sautéed Spinach:

  • In another pan, heat a little olive oil. Add the spinach, season with some salt, and sauté until just wilted, about 30 seconds.

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