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Home: Recipes > Truffle-Marinated Beef Sirloin with Polenta & MushroomsRecipe #1297Marinate the Beef Rub steak with Black Truffle Marinade, ensuring even coverage. Refrigerate for 4-24 hours. For the Steak: - 500-600 g beef sirloin steak or rump steak - 50-60 g Almi Truffle Marinade (10%) - Fresh thyme or rosemary (optional) For the Polenta: 100 g fine polenta (cornmeal) 400 ml water or broth 50 ml cream or milk 30 g grated Parmesan Salt and pepper to taste For the Mushrooms: 200 g mixed mushrooms (e.g., cremini, oyster, shiitake) 1 tbsp butter 1 clove garlic, minced A splash of white wine or lemon juice Fresh parsley for garnish Cook the Steak Pan-sear: Heat a cast iron pan over high heat. Sear steak 2-4 minutes per side (depending on thickness) for medium-rare. Let rest 5-10 minutes before slicing. Make the Polenta Bring water or broth to a boil. Stir in polenta slowly, reduce heat, and cook for 5-7 minutes, stirring constantly. Add cream and Parmesan, then season. Saute the Mushrooms In a pan, melt butter and saut? garlic and mushrooms until browned. Deglaze with wine or lemon juice and season to taste. Serve - Plate sliced steak. Optionally serve with polenta, mushrooms, and garnish with parsley or a drizzle of truffle oil for extra aroma.  
+ Show Costings + Order Items Step by Step Guide1. Cover the meat evenly with the marinade. Place in a sealed container or zip bag and refrigerate for at least 4 hours, up to 24 hours. |
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