I tried Dean & Deluca's version of the roast beef truffle sandwich but somehow it doesn't taste as good as Payard's. I think the secret is the meat. So instead of using deli roast meat I'm just going to flame up a steak and cut it into thick slices. Here's my take!
about 150 grams of flank steak (add more if you'd like more meat)
1.5 teaspoons of white truffle oil
3 tablespoons of mayonnaise
baby arugula
2 french breads
salt & pepper
cooking oil
1. season the steak with plenty of salt & pepper on both sides. heat up a skillet, add oil, and once it is hot (try to feel it by putting your hands above) sear the steak. brown both sides, around 2-3 minutes each. you will want this steak to be medium (pink inside). don't know how to determine its doneness? use a meat thermometer. once it's about 140 degrees, take it off the pan and let it rest for a couple minutes. don't slice the meat right away because the juices are still running around (that's where the flavor is!). once it's slightly cooled and the juices stop running, then you cut it.
2. in a bowl, mix the mayonnaise and the truffle oil. add a bit of salt and pepper. adjust to your taste. if you feel that the truffle is too overpowering, add a teaspoon of mayonnaise. if you want more of the truffle flavor, just add a drop more.
3. slice the meat against the grain, into a thickness you want. mine will be around 1 cm but if you want it thinner, make sure your knife is sharp.
4. slice the bread open and lather it with the truffle mayo.
5. assemble!
1.5 teaspoons of white truffle oil
3 tablespoons of mayonnaise
baby arugula
2 french breads
salt & pepper
cooking oil
1. season the steak with plenty of salt & pepper on both sides. heat up a skillet, add oil, and once it is hot (try to feel it by putting your hands above) sear the steak. brown both sides, around 2-3 minutes each. you will want this steak to be medium (pink inside). don't know how to determine its doneness? use a meat thermometer. once it's about 140 degrees, take it off the pan and let it rest for a couple minutes. don't slice the meat right away because the juices are still running around (that's where the flavor is!). once it's slightly cooled and the juices stop running, then you cut it.
2. in a bowl, mix the mayonnaise and the truffle oil. add a bit of salt and pepper. adjust to your taste. if you feel that the truffle is too overpowering, add a teaspoon of mayonnaise. if you want more of the truffle flavor, just add a drop more.
3. slice the meat against the grain, into a thickness you want. mine will be around 1 cm but if you want it thinner, make sure your knife is sharp.
4. slice the bread open and lather it with the truffle mayo.
5. assemble!
