Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

This classic dish has a sense of occasion about it, often being mixed tableside in restaurants by experienced waiters. It’s an impressive dish to serve at home too, especially when the meat is spiked with an unexpected whiff of truffle. Although there’s a bit of chopping involved, it can all be done ahead of time and just plated at the last minute. The key is to hand cut the meat rather than use a mincer, which gives a pasty texture. Serve a glass of Truffle Hill Truffle Hunter’s Reserve Cabernet Sauvignon Malbec alongside for a truly memorable dinner.

Serves

2

INGREDIENTS
  • 250g eye fillet
  • 1 tablespoon Truffle Hill Truffle Oil
  • 1 golden shallot
  • 6 cornichons
  • 6 anchovy fillets
  • 2 tablespoons salted capers, rinsed and dried
  • ½ bunch chives
  • Salt flakes and freshly ground black pepper, to taste
  • 2 egg yolks
  • Worcestershire sauce, for serving
  • Tabasco sauce, for serving
  • Salt flakes, to taste

Croutons

  • ½ baguette, thinly sliced
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
METHOD

Trim any sinew or discoloured bits from the meat and discard them.

Dice the fillet finely, toss with Truffle Hill Truffle Oil, place in a small bowl and cover with plastic wrap, pressing it onto the surface of the meat. Refrigerate until well chilled.

Place 2 serving plates in the fridge to chill as well.

Finely dice the shallot, cornichons, anchovies and capers and finely slice the chives, keeping each item separate. Cover and refrigerate until needed.

Make croutons: preheat oven to 180°C. Place baguette slices in a large bowl, drizzle generously with oil and sprinkle with salt. Bake for about 15 minutes, until golden.

Just before serving, mix beef with salt and pepper.

Shape into a mound on each of the chilled plates, making a small indentation in the top.

Slide the egg yolks into the indentations.

Arrange shallot, cornichon, anchovy, capers and chives in little mounds around the meat.

Serve with the croutons, Worcestershire sauce, Tabasco sauce, salt and pepper on the side.