Truffle Linguine with Fillet Steak, Mushrooms and Asparagus

A proper restaurant plate, made at home for two. Seared fillet, a glossy Madeira jus, mushrooms and buttered asparagus, finished with fresh truffle through a cream linguine — deep, savoury and unapologetically indulgent. This is a weekend showstopper, or the dinner you cook when you actually want to impress someone.

Why this works

• Fresh truffle through a warm cream sauce releases its aroma without cooking it to nothing — kept to a minute or two on the heat, it stays fragrant rather than flat.
• A veal-jus-and-Madeira reduction does the heavy lifting on flavour, so the dish tastes like it took hours when it is on the plate in thirty minutes.
• Everything cooks in small batches in one pan rotation — mushrooms, steak, sauces — so there is less washing up than the ingredient list suggests.

Ingredient notes and swaps

• Fresh truffle — the star, and the splurge. No fresh truffle? A good truffle paste or a careful drizzle of truffle oil at the end works, though use oil sparingly; it is far stronger than the real thing.
• Veal jus — gives the sauce its body and gloss. Swap for a good beef stock reduced hard with the Madeira, or a quality shop-bought beef jus.
• Madeira — adds a nutty sweetness to the reduction. Dry Marsala or a dry sherry both stand in well.
• Fresh linguine — this is a deliberately small pasta portion because it is piled on top of the steak, not the main event. If you would rather it ate more like a pasta dish, push it up to 100–125g.
• Chestnut mushrooms — closed-cup or a few wild mushrooms work too; just keep them well coloured, not stewed.

Truffle Linguine with Fillet Steak, Mushrooms and Asparagus

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This dish is an explosion of pure umami, balancing earthy, luxurious truffles with a rich, buttery cream sauce and the savoury, tender bite of a perfectly seared fillet steak. It delivers a deep, satisfying warmth.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 1310

Ingredients Method Nutrition

Ingredients

  

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For the Steak

• 2 fillet steaks (200g each)
• 25 ml avocado oil
• Few sprigs of thyme
• 2 cloves garlic smashed
• 50 g butter
• Sea salt and freshly ground black pepper

For the Linguine

• 50 g fresh linguine

For the Pasta Sauce

• 50 g butter
• 100 ml double cream
• small bunch parsley finely chopped
• fresh truffle grated

For the Mushrooms

• 25 g butter
• 1 shallot diced
• 150 g chestnut mushrooms
• 2 cloves garlic peeled and crushed

For the Sauce

• 100 ml veal jus
• 30 ml Madeira
• knob of butter
• salt and pepper

For the Asparagus

• 6 asparagus spears
• 15 g butter

Method

 

1. Fry the shallot, garlic and mushrooms in the butter until softened.
2. Set aside and keep warm.
3. Heat a large non-stick pan.
4. When smoking hot, add the oil and steaks with the thyme and garlic and cook for 3 minutes.
5. Flip over and cook for a further 3 minutes, finish with the butter and rest.
6. If needed, the steaks can be finished in the oven for a few minutes to suit your taste.

For the Sauce

1. Pop the jus and Madeira into a pan, bring to the boil then reduce by half.
2. Finish with butter and season.

For the Pasta Sauce

1. Bring the butter and cream to the boil, add the parsley and truffle and reduce to a simmer, only for a minute or two.
2. Do not allow it to thicken too much.

For the Linguine

1. Bring a large pan of salted water to the boil, add the linguine and cook for 3 minutes, drain and coat in the sauce.

For the Asparagus

1. Add the asparagus to a small shallow pan with 15g of butter and 2 tbsp water.
2. Simmer for 2-3 minutes.

To serve

1. Place the steak in the centre of the plate, spoon the mushrooms around and top with the sauce, then sit the pasta on top of the steak.
2. Garnish with a grating of truffle, with the asparagus alongside.

Nutrition

Calories: 1310kcalCarbohydrates: 19gProtein: 53gFat: 114gSaturated Fat: 65gSodium: 130mgFiber: 3gSugar: 6g

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Tips for success

• Get the pan properly smoking before the steak goes in — a true sear is the difference-maker, and a 200g fillet wants a confident crust.
• Rest the steak while you finish the sauces. Do not skip it; the few minutes rest is what keeps it juicy.
• Do not over-reduce the cream sauce. A minute or two is plenty — it should coat the linguine, not turn claggy.
• Reduce the jus hard until it is glossy and just coats the back of a spoon. That is where the restaurant feel comes from.

Make ahead, storage and reheating

• Make ahead: The mushrooms and the Madeira jus can both be made a few hours ahead and gently warmed through. Sear the steak and cook the pasta fresh.
• Storage: Best eaten straight away. Leftover components keep in the fridge for up to 2 days, but cream sauces and fresh pasta do not love reheating.
• Reheating: Warm the steak and mushrooms gently to avoid overcooking; the pasta is better made fresh.

What to serve it with

• It is a complete plate as is. If you want a starter, keep it light and sharp — a simple leaf salad or something citrussy to cut the richness.
• To drink: a structured red like a good Barolo or a Rhône Syrah stands up to the truffle and veal.

FAQ

Can I make this without fresh truffle? Yes — truffle paste is the best stand-in. Truffle oil works in a pinch, but add it off the heat and go easy; it is potent.

Is 50g of linguine really enough for two? It is, here, because the pasta sits on top of the steak as a luxury rather than the bulk of the plate. Want it more pasta-forward? Double it.

What can I use instead of veal jus and Madeira? A hard-reduced beef stock for the jus, and dry Marsala or sherry for the Madeira. You will still get a rich, glossy sauce.

How do I know when the fillet is done? Three minutes a side gives a rosy medium-rare on a 200g fillet; finish it in the oven for a few minutes if you prefer it more done.

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