I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration!
This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine!
These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!
These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.
- Truffle Steak Au Poivre Ingredients:
- 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
- 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
- 2 tablespoons cracked peppercorns (black or mixed)
- 1 tablespoon Seven Barrels Truffle Olive Oil
- 2 tablespoons unsalted butter, divided
- 1/3 cup shallots, finely chopped
- ½ cup low-sodium beef broth
- 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
- Coarse sea salt and chopped herbs, for garnish (optional)
- Cheesy Truffle Potato Stacks Ingredients:
- 4 medium potatoes (Russet, Idaho or Yukon Gold)
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder (or 1 garlic clove, minced)
- ¼ cup butter, melted
- ¼ cup Seven Barrels Truffle Olive Oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sharp white cheddar, finely shredded
- Coarse sea salt, for garnish
- 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
- 1/4 cup Seven Barrels White Balsamic, for drizzling
- Make the Steak:
- Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
- Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
- Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
- Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
- While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
- Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
- Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
- Make the Cheesy Truffle Potato Stacks:
- Preheat the oven 400 degrees F.
- Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
- In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
- Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
- Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
- Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.