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Truffle linguine with fillet steak, mushrooms and buttered asparagus on a white plate

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 1310
Ingredients Method Nutrition

Ingredients
  

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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