Black-Pepper-Crusted Wagyu New York Steaks With Black Truffle Vinaigrette Recipe

Name: Black-Pepper-Crusted Wagyu New York Steaks With Black Truffle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces fresh or jarred black French Perigord truffles*; 1/2 cup Tuscan-style extra-virgin olive oil, divided; 1/4 cup minced shallots; 1 cup Cabernet Sauvignon or other dry red wine; 2 tablespoons Banyuls vinegar**; 1 tablespoon fresh thyme leaves; Coarse kosher salt; 4 12-ounce New York strip steaks (each about 1 1/4 inches thick), preferably Wagyu; 3 tablespoons olive oil, divided; 2 teaspoons coarse kosher salt; 2 tablespoons very coarsely ground black pepper

Servings: persons

2 ounces fresh or jarred black French Perigord truffles*
1/2 cup Tuscan-style extra-virgin olive oil, divided
1/4 cup minced shallots
1 cup Cabernet Sauvignon or other dry red wine
2 tablespoons Banyuls vinegar**
1 tablespoon fresh thyme leaves
Coarse kosher salt
4 12-ounce New York strip steaks (each about 1 1/4 inches thick), preferably Wagyu
3 tablespoons olive oil, divided
2 teaspoons coarse kosher salt
2 tablespoons very coarsely ground black pepper

1
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; saute 2 minutes. Add truffles and saute until aromatic, about 1 minute. Place shallot mixture in small bowl.
2
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
3
Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120u00b0F to 125u00b0F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.
4
Place steaks on plates. Spoon vinaigrette over and serve.
5
*Jarred black truffles from the Perigord region in southern France are available from dartagnan.com.
6
**Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces fresh or jarred black French Perigord truffles*, 1/2 cup Tuscan-style extra-virgin olive oil, divided, 1/4 cup minced shallots, 1 cup Cabernet Sauvignon or other dry red wine, and more.

Yes, Black-Pepper-Crusted Wagyu New York Steaks With Black Truffle Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Pepper-Crusted Wagyu New York Steaks With Black Truffle Vinaigrette

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