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1
In a medium, deep saute pan over moderate heat, melt the butter. Add the shallot rings and saute until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD:
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2
Bring a large pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold ice water.
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3
In a second large bowl, whisk together the flour, salt, and pepper.
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4
In a blender, combine the eggs, sour cream, and 1 cup water. Puree until smooth then add to the flour mixture and stir to combine (the consistency should be a little thicker than pancake batter, so adjust with more flour or more water as needed).
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5
Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander. Let the spaetzle float to the surface-this will take about 1 minute-wait 30 seconds, then use a mesh skimmer or slotted spoon and transfer the spaetzle to the bowl of ice water. Once cool, transfer the spaetzle to a colander to drain. Repeat with the remaining batter. DO AHEAD:
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6
In a small bowl, stir together the creme fraiche and pepper. The creme fraiche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD:
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7
In a large saute pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and saute until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sauteing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sauteed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and puree until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.
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8
Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.
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9
In a small saucepan over low heat, warm the mushroom puree. When warm, transfer to a gravy boat or other serving dish.
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10
In a large saute pan over moderately high heat, melt the butter. Add 1/2 of the spaetzle and saute without stirring until golden brown on the bottom, 2 to 3 minutes. Add the remaining spaetzle, the reserved 1/2 cup of mushrooms, and the shallot marmalade and saute until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.
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11
Thinly slice the steaks and arrange the meat on a small platter. Dollop the creme fraiche over the meat and sprinkle with the dill. Serve immediately.
