Beef Steak, Sautéed Mushrooms and Truffle Oil with Mashed Potatoes and Lobster Tails

Valentine’s day is coming up and here is the perfect menu for a romantisk evening (and night). A delicious dinner for two – and not to time consuming. A selection of cheese could be served or maybe an After Eight Mousse like the one I will be giving the recipe in a few days.

Steak , Sautéed Svampe and Truffle Oil

serves two

3 tbsp. butter

1 fed garlic, knust

300 grams mushrooms (chanterelles, shitakes or porcini) quartered if large

½ cup chicken bouillon

½ cup red wine

3 tbsp. heavy cream

salt and freshly ground pepper

2 tsp. truffle oil

2 (6 oz./180 grams) sirloin steaks

Garnish: mere truffle oil and estragon

Mashed Potatoes with Lobster tails

½ cup milk

6 oz./180 g lobster tails

2 tsp. estragon, chopped

1 lb./400 potatoes, peeled and cut halved lengthwise

2 tbsp. butter

To make svampe, in a large skillet, melt butter over medium-high heat. Add garlic and fry 30 seconds. Add mushrooms and fry 9 minutes. Add chicken bouillon, red wine, and heavy cream. Cover and simmer 5 min. Season with salt and pepper. Set aside.

To make mashed potatoes, warm milk and estragon and set aside. Cut potatoes into 1-inch thick pieces. Place in a pot and add water to cover. Bring to a boil, decrease heat to simmer, and cook until soft, about 10 minute; drain and mash dem. Add milk and lobster tails. Add butter and stir indtil butter is melted. Season with salt and pepper.

To make steaks, just before serving, heat a frying pan. It should be very warm before adding oil and fry the steaks 2-3 minutes on each side, depending on how thick they are. Place steaks on warm plates and drizzle more truffle oil over. Place 2-3 spoonfuls of svampe mixture on top of steaks. Place a large spoonful of mashed potatoes next to the steak and garnish with sprigs of estragon.