TRUFFLE BUTTER OVER RUMP STEAK

Truffle season is in full swing. And you don’t need to break the bank to savour the aroma and texture of this heavenly fungi. A small piece goes a long way and it loves fats and salt, so you only need a few grams to infuse and transform some softened butter.

Truffle butter has many applications, like melting over a grilled Torello Farm Belted Galloway rump steak, or stirred through mashed potato, a risotto, a pasta, or spread over toast and topped with egg for breakfast.

serves 3-4 

150g quality unsalted butter, softened

¼ teaspoon sea salt, plus extra to serve

about 5g-6g fresh truffle

extra virgin olive oil

550g rump steak

black pepper, to serve

mashed potato, to serve

extra truffle to finely shave (optional)

To make the truffle butter, place the butter and salt in a small bowl. Using a micro-plane, finely grate the truffle over the butter, then with the back of a fork mash the truffle and salt evenly throughout the butter to combine. Add extra salt, if needed.  Place the butter mixture on a square of baking paper and form into a log shape, about 3cm diameter. Wrap in the paper then fold or twist ends to seal. Alternatively, transfer the butter mixture to a small sealed container or jar, just large enough to hold the quantity of butter.  Refrigerate for 2 hours until firm.  Use the butter within 4 days. 

Brush each steak with a light coating of olive oil and sprinkle all sides generously with sea salt. Cut the truffle butter into discs and set aside. 

Heat a large frying pan or chargrill over a high heat.  Add the steak and cook 4 minutes, turn over and cook for 3 minutes for rare-medium. Transfer to a plate and cover loosely with foil to rest for 5-10 minutes. 

To serve, cut the steaks into thick slices and arrange on serving plate. Top with  discs of truffle butter on top of the meat and hot mashed potato, to melt.  Finely shave over the extra truffle, if using. Serve immediately.

Recipe by Fiona Hammond, June 2021