Recipe by Chef Josh Silvers, down home: downtown
Makes 4 main-course servings
Black Truffle Butter
1 fresh black truffle, or 6 to 8 drops black truffle oil
1⁄2 cup unsalted European high-fat butter
at room temperature
Salt to taste
8 small Yukon Gold potatoes
(about 1 pound total)
3 to 4 cups kosher salt
4 rib-eye steaks (10 ounces each)
Kosher salt and freshly ground pepper to taste
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
4 cups loosely packed watercress leaves (about 2 bunches)
Fleur de sel for sprinkling
For the black truffle butter: Using a small, sharp knife, or vegetable peeler, shave the truffle over the butter in a small bowl. Stir well to blend; stir in the salt. Or, stir the truffle oil and salt into the butter to blend. Shape into a log, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
For the salt-roasted potatoes: Preheat the oven to 350°F. Put the potatoes in a baking dish, spacing them about 1 inch apart. Cover completely with the kosher salt. Bake until tender, about 1 hour. Thoroughly brush off the salt. Set aside and keep warm.
For the steaks, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Oil the grill grids. Season the steaks well with salt and pepper. Grill for 4 to 5 minutes on each side for medium-rare. Transfer to a plate, tent loosely with aluminum foil, and let rest for 10 minutes.
For the watercress salad: In a small bowl, whisk the shallot, mustard, and vinegar together. Gradually whisk in the olive oil. Pour over the watercress leaves in a large bowl and toss to coat.
To serve, place a steak on each of 4 plates. Sprinkle each steak with fleur de sel. Cut the truffle butter into thick slices and place 1 slice on top of each steak. Arrange 2 potatoes and some watercress salad alongside each steak, and serve.
Photography by Alan Campbell Photography