Beef Stroganoff in Black Truffle Pasta
Philip created this dish for America's Culinary Cup Season 1. Padma Lakshmi praised its plating as looking "like the highest-end restaurant I could hope to get a reservation in," and Michael Cimarusti called out the tender beef with "just enough acid to make it really palatable." This Bocuse d'Or medalist's reimagining seals tender beef inside truffled hand-cut pasta over a silky cream of mushroom velouté — beef stroganoff translated to restaurant tier.
- Time: 30 min
Source: Relaxed Recipes
Ingredients
- FOR THE BLACK TRUFFLE PASTA DOUGH
- + 2 tbsp "00" flour
- fine sea salt )
- large egg, room temperature
- large egg yolks, room temperature
- extra-virgin olive oil
- black truffle paste
- Small piece fresh black truffle
- FOR THE BEEF STROGANOFF FILLING
- beef tenderloin , cleaned of silverskin, small dice
- Salt and black pepper, to taste
- unsalted butter, divided
- medium shallots, finely minced
- garlic cloves, finely minced
- cremini mushrooms, finely chopped
- Dijon mustard
- cognac or brandy
- beef or veal stock, reduced and well-flavoured
- crème fraîche
- Worcestershire sauce
- sherry vinegar
- chopped fresh flat-leaf parsley , plus extra to finish
- FOR THE CREAM OF MUSHROOM VELOUTÉ
- dried porcini, rehydrated in 1/2 cup hot water
- unsalted butter
- cremini mushrooms, sliced
- medium shallot, sliced thin
- garlic clove, smashed
- sprigs fresh thyme, picked off the stem
- dry white wine
- mushroom or chicken stock, plus the strained porcini liquor
- heavy cream
- Sea salt and white pepper, to taste
- Few drops fresh lemon juice
- TO FINISH AND PLATE
- Semolina or fine flour, for dusting pasta sheets
- Egg wash , for sealing pasta
- fresh black truffle, shaved at the table
- Small handful chives, finely sliced
- Few drops truffle oil