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.
Truffle Tapenade Fillet Steak
From the Kitchen of Executive Chef Kim Brennan, State Buildings
Serves: 1
Preparation Time: 15 minutes
Cooking Time: 10 minutes (plus resting)
Ingredients
- 1 high-quality fillet steak, brought to room temperature
- 1 tbsp Truffle Hill’s Tapenade with Mushroom
- 160ml Truffle Hill’s Premium Truffle Jus
- 1 tbsp beef stock concentrate
- 1 tbsp butter
- A handful of fresh baby spinach
- A dash of olive oil for cooking
- Salt, to taste
Cooking Instructions
1. Preparing the Steak:
- 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.
2. Oven Finishing:
- 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.
3. 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.
4. 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.
5. Plating:
- Place the sautéed spinach as a base on the plate. Carefully position the fillet steak atop the bed of spinach.
- Drizzle the truffle jus around and over the steak to complete the dish.
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.
Conclusion
Chef Kim Brennan’s fillet steak with truffle tapenade is more than just a meal – it is a celebration of flavours that promises to transport you and your loved ones to a moment of culinary bliss. Perfect for any special occasion or when you want to indulge in the luxury of truffles, this recipe showcases the elegance and simplicity of cooking with Truffle Hill products. As you savour each bite, let the flavours inspire your next gourmet adventure.
Visit Truffle Hill to explore our exquisite collection of truffle products and wines and start planning your next unforgettable meal.
