Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette

Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette
Photo by Pornchai Mittongtare

Ingredients

  • 3 tablespoons olive oil
  • 4 12-ounce New York strip steaks, preferably Wagyu
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 2 teaspoons coarse kosher salt
  • Coarse kosher salt
  • 2 ounces fresh or jarred black French Périgord truffles
  • 2 tablespoons very coarsely ground black pepper
  • + 4 more ingredients
    • ¼ cup shallots
    • 2 tablespoons Banyuls vinegar
    • 1 tablespoon fresh thyme leaves
    • ½ cup Tuscan-style extra-virgin olive oil

Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl. Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 m...

View full recipe at Epicurious

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