Truffle Shuffle: NY Strip Steak with Truffle Polenta

Order your Truffle Shuffle Kit to participate in our event on Saturday, September 12 at 4pm PST.

**The dinner set comes with a bottle of 2018 PlumpJack Reserve Chardonnay and 2017 PlumpJack Estate Cabernet Sauvignon paired with the following menu -- all ingredients included!

---

Ingredients

2ea 14oz NY strip steak
1T Canola oil
2T Butter, reserve half for polenta
1 clove Garlic
3 sprigs Thyme
1⁄2 lb Wild mushrooms
3T Madeira wine
1⁄3 c Cream
1 jar Truffle carpaccio
1⁄2 c Anson Mills polenta
1 pint Milk
1 c Water
Balinese Truffle Salt

Mise-en-Place

• Cutting board

• knife

• 10” saute pan

• medium bowl

• 2qt pot with lid

• whisk

• mesh strainer

• tongs

---

Featuring:

2018 PlumpJack Reserve Chardonnay

Buy Wine

2017 PlumpJack Estate Cabernet Sauvignon

Order Wine

---

Prep During the Class

1. Take the steaks out of the packaging, dab dry with paper towels and place on a plate to temper.

2. Fill the bowl with warm water and wash the mushrooms.

3. Remove the mushrooms from the water and cut into bite sized pieces.

4. Chop the Truffle Carpaccio.

---

How to Cook

1. Place the polenta in the mesh strainer and rinse under cold running water.

2. Transfer the rinsed polenta into the 2qt pot, cover with the milk and water and season lightly with Balinese Truffle Salt.

3. Place the pot on the stove and bring to a light simmer on medium heat, whisking from time to time. Reduce the heat to low, cover, and continue to cook for about 45 minutes. Make sure to check the pot and whisk from time to time to prevent the polenta from sticking.

4. Heat a 10" saute pan over high heat.

5. Season the steaks with Balinese Truffle Salt.

6. Add the canola oil to the pan, right before the oil begins to smoke add the steaks to the pan.

7. While cooking over medium-high heat, turn the steaks over every 30 seconds.

8. Keep turning the steaks for about 2-3 minutes for a solid medium rare. If you want the steaks cooked more or less just increase or decrease the amount of cooking time.

9. Right before the steaks are finished, add half of the butter to the pan.

10. Smash the garlic cloves and add it to the pan along with the thyme.

11. Baste the steaks for about a minute.

12. Remove the steaks from the pan and allow to rest on a cutting board.

13. While the steaks are resting, add the mushrooms to the pan and saute on medium-high heat for about 2 minutes, stirring or tossing the pan from time to time.

14. Deglaze the pan with the Madeira and cook until the pan is almost dry.

15. Add the cream to the pan and bring to the boil.

16. Stir half of the Truffle Carpaccio into the sauce.

17. Adjust the seasoning of the sauce with Balinese Truffle Salt.

18. Remove the polenta from the heat and add the second half of the butter and the rest of the chopped truffle carpaccio; adjust the seasoning with Balinese Truffle Salt.

19. Slice the steak, sprinkle a little Balinese Truffle Salt for finishing salt on top, cover with the wild mushrooms, and plate alongside the polenta.