Feeling fancy, Chef? Let’s savour the finer things in life with this recipe, starting with truffle zest. This classy, aromatic seasoning elevates seared beef strips cooked in a thyme-infused crème fraîche with hints of garlic. Served on a bed of silky mashed potatoes and a sun-dried tomato & cashew nut salad, drizzled with balsamic vinegar. Pair with the recommended Groote Post wine for a memorable dining experience.
Groote Post’s Truffle Beef
Groote Post’s Truffle Beef
with silky mash & a side salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Balsamic Vinegar
- Beef
- Beef Strips
- Creme Fraiche
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Potato
- Sun-Dried Tomatoes
- Truffle Zest
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
MASH-IVE FLAVOUR!
Place the Potato pieces in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional) and mash with a fork, season, and cover.
ALL THE Almonds
Boil the kettle. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. Sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss together with tomatoes, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
TRUFFLE & THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the garlic and thyme sprigs until fragrant, 30-60 seconds (shifting constantly). Discard the thyme sprigs and remove from the heat. Mix through the crème fraîche and loosen with boiling water in 10ml increments. Add the cooked Beef, truffle zest, and seasoning.
TIME TO ENJOY
Serve up the silky mash and top with the truffle-laced creamy Beef. Add the dressed salad alongside and finish with the remaining nuts.
MASH-IVE FLAVOUR!
Place the Potato pieces in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional) and mash with a fork, season, and cover.
ALL THE Almonds
Boil the kettle. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. Sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss together with tomatoes, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
TRUFFLE & THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the garlic and thyme sprigs until fragrant, 30-60 seconds (shifting constantly). Discard the thyme sprigs and remove from the heat. Mix through the crème fraîche and loosen with boiling water in 10ml increments. Add the cooked Beef, truffle zest, and seasoning.
TIME TO ENJOY
Serve up the silky mash and top with the truffle-laced creamy Beef. Add the dressed salad alongside and finish with the remaining nuts.
MASH-IVE FLAVOUR!
Place the Potato pieces in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional) and mash with a fork, season, and cover.
ALL THE Almonds
Boil the kettle. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. Sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss together with tomatoes, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
TRUFFLE & THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the garlic and thyme sprigs until fragrant, 30-60 seconds (shifting constantly). Discard the thyme sprigs and remove from the heat. Mix through the crème fraîche and loosen with boiling water in 10ml increments. Add the cooked Beef, truffle zest, and seasoning.
TIME TO ENJOY
Serve up the silky mash and top with the truffle-laced creamy Beef. Add the dressed salad alongside and finish with the remaining nuts.
MASH-IVE FLAVOUR!
Place the Potato pieces in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional) and mash with a fork, season, and cover.
ALL THE Almonds
Boil the kettle. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. Sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss together with tomatoes, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
TRUFFLE & THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the garlic and thyme sprigs until fragrant, 30-60 seconds (shifting constantly). Discard the thyme sprigs and remove from the heat. Mix through the crème fraîche and loosen with boiling water in 10ml increments. Add the cooked Beef, truffle zest, and seasoning.
TIME TO ENJOY
Serve up the silky mash and top with the truffle-laced creamy Beef. Add the dressed salad alongside and finish with the remaining nuts.
Frequently Asked Questions
What is the preparation time for Groote Post’s Truffle Beef?
The preparation time for Groote Post’s Truffle Beef with silky mash & a side salad is between 25 and 40 minutes.
What is the total time required to make Groote Post’s Truffle Beef with silky mash & a side salad?
The total time required to make Groote Post’s Truffle Beef with silky mash & a side salad is between 40 and 55 minutes.
How many servings does Groote Post’s Truffle Beef provide?
4 servings
What are the main ingredients in Groote Post’s Truffle Beef?
Almonds, Balsamic Vinegar, Beef, Beef Strips, Creme Fraiche, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Leaves, Potato, Sun-Dried Tomatoes, Truffle Zest
What is the nutritional information of Groote Post’s Truffle Beef?
Calories: 625, Carbs: 49 grams, Fat: grams, Protein: 46.3 grams, Sugar: 9.1 grams, Salt: 340 grams
How do I prepare Groote Post’s Truffle Beef?
TIME TO ENJOY: Serve up the silky mash and top with the truffle-laced creamy beef. Add the dressed salad alongside and finish with the remaining nuts. TRUFFLE & THYME: Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the garlic and thyme sprigs until fragrant, 30-60 seconds (shifting constantly). Discard the thyme sprigs and remove from the heat. Mix through the crème fraîche and loosen with boiling water in 10ml increments. Add the cooked beef, truffle zest, and seasoning. NUTTY SALAD: To a salad bowl, add the green leaves. Toss together with tomatoes, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside. BROWNED BEEF STRIPS: Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. ALL THE ALMONDS: Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MASH-IVE FLAVOUR!: Place the potato pieces in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional) and mash with a fork, season, and cover.
What should be prepared from my kitchen to make Groote Post’s Truffle Beef?
Almonds, Balsamic Vinegar, Beef, Beef Strips, Creme Fraiche, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Leaves, Potato, Sun-Dried Tomatoes, Truffle Zest
How many calories does Groote Post’s Truffle Beef have?
625 calories
How much fat content does Groote Post’s Truffle Beef have?
grams
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