Black Truffle Prices
Prime Selection’s Cooking Ideas: Black-Pepper-Crusted Wagyu New York Steaks with Black Trouffle Vinaigrette!
The ultimate steak dinner, these Wagyu New York steaks are fine dinning at its best! Bring the best of the steakhouses right to your dinner table with this great recipe. In order to get the intended flavor, use Wagyu kobe beef steaks.
Biochemistry tests by Washington State University on wagyu fat, (Wagyu Kobe Beef), indicate that the fat from this breed has a healthier fatty acid profile. In addition, this breed also has an unsaturated-to-saturated fat ratio of 2-to-1, instead of 1-to-1, which is characteristic of regular beef.
Ingredients:
Steaks
4 Wagyu New York strip steaks 3 tablespoons olive oil, divided
2 teaspoons coarse kosher salt
2 tablespoons very coarsely ground black pepper
Vinaigrette
2 ounces fresh or jarred black French Périgord truffles*
1/2 cup Tuscan-style extra-virgin olive oil, divided
1/4 cup minced shallots
1 cup Cabernet Sauvignon or other dry red wine
2 tablespoons Banyuls vinegar**
1 tablespoon fresh thyme leaves
Coarse kosher salt
Instructions:
For vinaigrette:
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
For steaks:
Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.
Place steaks on plates. Spoon vinaigrette over and serve.
*Jarred black truffles from the Périgord region in southern France are available from dartagnan.com.
**Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
Servings: 4
Get your Wagyu new your strip steaks and other great cuts of meat at http://www.eprimecuts.com
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