This recipe for Beef in Truffled Cream Sauce is easy to pull off for a special occasion! Deliciously decadent!
Do you follows many food accounts on Instagram? I am curious because pictures of beautiful food is a relatively new fad and I want to know just how prevalent it is among…well…my readers. You see I love food photography but not all food looks good on camera, in other words not all food is avocado.
Let’s face it no beef stew will ever rival a smoothie bowl in the beauty department but which one will you choose on a cold, wintry day? I think the answer is pretty obvious! I have to admit I struggle with some of the recipes as I believe they are delicious enough to be shared here but are they good looking enough? That is a million dollar question. The struggle is real. To make a long story short. This beef in truffled cream sauce is one of those recipes.
It’s comfort food to the core and the flavour will stay with you forever. How could it not?! It’s beef in truffled cream sauce for goodness sake! Still I had to change plates half way through the shoot because what I saw through my camera lens didn’t look nearly as tantalising as I had hoped!
We live in the day and age of food porn and I usually can deliver it as well as the next blogger/food stylist but please, let’s not forget about the real food that tastes amazing but perhaps looks a bit plain. Or in famous words of Paul Hollywood of Great British Bake Off “remember not to choose style over substance”!
Once again this recipe for beef in truffled cream sauce is very simple, so the flavour comes from the quality of your ingredients and cooking techniques. I am sharing a detailed photo guide below in order to walk you through the process.
Although I mentioned quality ingredients above I didn’t actually spend a lot of money on the beef itself. I bought stewing steak chunks that need to be cooked for a while to become tender. I have, however splurged on the truffle oil because it is so worth it! A small bottle will last you months and will elevate any dish to incredible heights! Just look at my Creamy Tagliatelle with Bacon, Mushrooms and Truffle Oil. A pasta dish that is begging to be made for a Valentine’s Day!
Speaking of Valentine’s day, I would recommend cutting this recipe in half and cooking this beef in truffled cream for your sweetheart. It’s a perfect date night dinner. Rich and luxurious! You can pair this dish with pasta, potatoes, rice or a cauliflower mash for a low-carb version.
- 2 tbsp olive oil
- 2 shallots chopped
- 2 lbs beef steak chunks
- 3 sprigs thyme leaves only
- 60 ml/1/4 cup white wine optional
- 250 g chestnut/brown mushrooms
- 1 clove garlic minced
- salt and pepper to taste
- 375 ml/1 1/2 cups beef stock low sodium
- 375 ml/ 1 1/2 cups double/whipping cream
- 1 tsp truffle oil
- chives for garnish
In a large and deep pan heat the olive oil and saute the chopped shallots over low heat for 5 minutes. Add beef, salt and pepper and brown all over on medium heat, add the white wine and deglaze the pan by scraping the bottom with a spatula, cook until the wine is mostly evaporated.
Add mushrooms, thyme and garlic, cook for 2 minutes, then add the beef stock, bring to a boil, then lower the heat, cover and cook for 1 hour or until the beef is tender and could be easily broken with a spoon or a spatula.
Add the cream and let the sauce reduce until thick. (If you are using double cream it will take 1-2 minutes of medium heat but might take longer if using whipping cream.) When the cream sauce is desired consistency add the truffle oil, stir, then add salt and pepper if needed and take it off the heat. Serve with chopped chives or parsley.