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Beef in Truffled Cream Sauce

This recipe for Beef in Truffled Cream Sauce is easy to pull off for a special occasion! Deliciously decadent!
Beef in Truffled Cream Sauce

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.

Beef in Truffled Cream Sauce

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”!

Beef in Truffled Cream Sauce

How do you make beef in truffled cream sauce

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!

  • Don’t rush the process. Respect each cooking stage. Cooking shallots in olive oil until they turn sweet and luscious is equally as important as searing beef. Each layer contributes to the complexity of the taste.
  • Make sure your beef is being browned and not steamed. Sear it in batches if necessary.
  • When adding the wine make sure you are scraping the bottom of your pan and releasing the flavour bits into the sauce.
  • Use cooking timings given in the recipe as a guideline BUT adjust them if necessary. For example if your heat is lower or your pan is smaller, it will take longer for the sauce to reduce and thicken.

Beef in Truffled Cream Sauce

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.

Enjoy!

Beef in Truffled Cream Sauce

Beef in Truffled Cream Sauce

Beef in Truffled Cream Sauce

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Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Course: Main
Servings: 4 -6
Author: Julia Frey of Vikalinka

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @vikalinka or tag #vikalinka!

 

 

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Filed Under: Main Course Tagged With: beef, beef in truffled cream sauce, truffled cream sauce

Reader Interactions

Comments

  1. Val says

    January 1, 2019 at 3:11 pm

    5 stars
    Made this last night for New Years Eve gathering. Served it as a side for grilled Filet Mignon! It was awesome! I thickened it up with a little cornstarch, other then that I followed the recipe. I will heat up left overs in the sauce today. A definite keeper for special occasions.

    Reply
    • vikalinka says

      January 1, 2019 at 7:37 pm

      I completely agree, Val. It’s a great meal for special dinners! I can only imagine how delicious it was with filet mignon!

      Reply
  2. Lindsay Grega says

    December 12, 2018 at 10:41 pm

    This sounds divine. However I would like to make this sauce to serve with beef filets and pasta. And suggestions for flavorful sauce? Should I reduce beef stock prior or use another wine?

    Reply
    • vikalinka says

      December 12, 2018 at 10:48 pm

      Hi Lindsay, I would keep the recipe the same but reduce the stock to 1/2 cup. Enjoy!

      Reply
  3. Louise says

    November 26, 2018 at 8:08 pm

    5 stars
    Hi I’ve got 16 people for dinner, do you think
    I could do it the day before? ( not adding cream and oil until the next day when I’m going to serve it)

    Reply
    • vikalinka says

      November 26, 2018 at 8:19 pm

      Yes, that’s a great idea, Louise. I hope it goes well!

      Reply
  4. Michele Hixon says

    August 25, 2018 at 2:34 am

    5 stars
    Was at Black Rock and the sauce they served seemed a lot like this. I went wild for it!! They also served sweet potato wedges which I kept dipping in the sauce….yum. Glad to have a recipe to attempt. What other types of dishes do you add the truffle oil to? Thank you!

    Reply
    • vikalinka says

      August 26, 2018 at 9:53 am

      Hi Michelle, truffle sauce is so luxurious, so I am 100% with you! If you are a fan, you can also try this Truffled Egg Solidiers dish, Truffled kale and lentil “risotto” or Creamy Tagliatelle with bacon and truffle oil.

      Reply
  5. Jenn Anderson says

    January 29, 2018 at 1:03 am

    Mmmmm…This looks delicious! It’s not as colorful as a smoothie bowl, but it does look very tasty all the same. =). I’ve never tried truffle oil, but now I want to. Thanks for sharing this!

    I do follow a couple of food blogs on Instagram, but not too many, otherwise I get overwhelmed with food input. Ha!

    Reply
    • vikalinka says

      January 29, 2018 at 2:22 pm

      I hope you give truffle oil a go, Jenn! It transforms so many simple dishes into something extraordinary! I would try a truffle flavoured dish in a restaurant first and see if you like it! Thanks for stopping by here! Best, Julia

      Reply

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