Posted on June 20, 2013 by mark roberts | 0 Comments
As everyone knows, Italy is renowned for its truffles. High end restaurants, specialty shops, and other gourmet establishment carry truffles as a staple – albeit a pricey indulgence. And now, we bring the luxury of truffles to Hazelton’s Gift Baskets Toronto!
Hazelton's Truffle products are the ultimate culinary indulgence. Tartufi Italiani Truffle Inflused Oils, Salt and Honey are simply …. Luxury!
OUR PRODUCTS ARE, AND ALWAYS HAVE BEEN, CRAFTED USING OLD WORLD METHODS, CARE AND CRAFTSMANSHIP. USING OUR OILS, SALT AND HONEY WILL MAKE A DISTINCT LAYER OF FLAVOUR AND AROMA TO ALL YOUR RECIPES.
Over the last six months, we have been testing truffle infused products in a variety of recipes. Tartufi Italiani products are best used as a finishing ingredient – applied just as the meal is ready to be served.
Our Favorite? Filet Mignon with Truffled Mushroom Ragout as set out in Bon Appetit by Michael McLaughlin. This wonderful dish—“rosy steaks smothered in mushrooms fragrant with a drizzle of truffle oil—is positively swoon-worthy”.
This is the recipe for a serving of two:
3 tablespoons butter; 1 garlic clove, chopped; 1/2 teaspoon dried marjoram; 12 ounces crimini or button mushrooms, quartered; 1/3 cup canned low-salt chicken broth; 1/3 cup dry red wine; 3 tablespoons whipping cream; 1 1/2 teaspoons peanut oil; 2 1-inch-thick filet mignons (about 6 ounces each) and 1/2 teaspoon truffle oil
Preparation: Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. DO AHEAD Ragout can be made 3 hours ahead. Cover skillet and refrigerate.
Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
BELOW IS OUR OFFERINGS OF TRUFFLE INFUSED PRODUCTS - CHOOSE THESE PRODUCTS ON THEIR OWN OR AS PART OF A GIFT BASKET.
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