Steak with Wild Onion Pan Sauce and Black Truffles, Wild Mushrooms, Broccoli di Ciccio, and Celery Root–Cauliflower Mash

Pan-Seared Ribeye Steaks

A dry surface and hot ghee build a browned crust while a thermometer keeps the interior rosy. Resting the meat also provides flavorful juices for the pan sauce.

Ingredients

• 4 boneless ribeye steaks, 10–12 ounces each and about 1¼ inches thick
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons ghee

Instructions

1. Salt the steaks and refrigerate uncovered for at least 45 minutes, or overnight. Pat very dry before cooking and season with pepper.
2. Heat the oven to 375°F. Heat two heavy ovenproof skillets over medium-high heat, then divide the ghee between them.
3. Sear the steaks without crowding for 2–3 minutes per side, until deeply browned. Hold the fatty edges against the pan for 30–60 seconds to render them.
4. If needed, transfer the skillets to the oven for 3–8 minutes. For medium-rare, remove the steaks when the centers reach 125–128°F; expect them to rise to about 130–135°F while resting.
5. Rest on a warm platter for 10 minutes, loosely tented. Reserve the juices and one skillet with its browned fond for the wild onion sauce.
6. Slice across the grain into approximately ½-inch slices immediately before serving.

Notes

• Timing depends on steak thickness and starting temperature; use the internal temperature rather than the clock.
• For diners who need a more conservative food-safety endpoint, cook whole-cut beef to 145°F and rest at least 3 minutes.

Wild Onion Pan Sauce with Fresh Black Truffle

Wine and stock dissolve the steak fond into a concentrated sauce. Soft wild onions add sweetness, while butter rounds the acidity and carries the aroma of freshly shaved truffle.

Ingredients

• 1 bunch food-safe wild onions, about 3 ounces, cleaned and thinly sliced, whites and greens separated
• ½ cup dry red wine
• ¾ cup unsalted gluten-free beef stock
• 2 tablespoons cold unsalted butter, cubed
• ½ teaspoon sherry vinegar, plus more to taste
• 30–40 grams fresh black winter truffle, gently cleaned and dried
• to taste kosher salt and freshly ground black pepper

Instructions

1. Pour excess fat from one steak skillet, leaving about 1 tablespoon and all the brown fond. If the fond is black or burnt, use a clean pan with 1 tablespoon of the reserved steak fat instead.
2. Lower the heat to medium. Add the wild onion whites and cook for 2–3 minutes, stirring, until softened.
3. Add the wine and scrape up the fond. Simmer until reduced by about half, then add the stock and reduce until lightly syrupy, about 4–6 minutes.
4. Stir in the reserved steak resting juices and the onion greens. Simmer for 30 seconds, then remove from the heat.
5. Whisk in the cold butter a few cubes at a time. Add the vinegar and season to taste. The sauce should coat a spoon lightly rather than form a thick gravy.
6. Spoon the sauce over the sliced steaks, then shave the truffle very thinly over the warm meat at the table. Do not simmer the truffle in the sauce.

Notes

• Use only positively identified edible wild onions from a trusted supplier; slender spring onions are a practical alternative.
• If the sauce reduces too far, loosen it with a splash of water or stock. After adding butter, keep it warm without boiling.

Golden Chanterelles and Hedgehog Mushrooms

Cooking in uncrowded batches lets moisture evaporate before the mushrooms brown. A little garlic and finishing butter support their woodland flavor without competing with the truffle.

Ingredients

• ¾ pound chanterelle mushrooms
• ¾ pound hedgehog mushrooms
• 2 tablespoons ghee
• 2 garlic cloves, finely chopped
• 1 tablespoon unsalted butter
• 1 teaspoon fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Trim the mushrooms and brush away debris. Briefly rinse gritty mushrooms if necessary, then dry thoroughly. Halve or tear large specimens, keeping smaller ones whole.
2. Heat a wide skillet over medium-high heat. Add half the ghee and half the mushrooms in a single layer. Cook undisturbed for 2–3 minutes, then turn and continue cooking until their moisture evaporates and their edges turn golden, about 6–9 minutes total.
3. Transfer to a plate and repeat with the remaining ghee and mushrooms.
4. Return all the mushrooms to the skillet and lower the heat. Add the garlic and butter; toss for 1–2 minutes until fragrant and the mushrooms are tender throughout.
5. Season with salt, pepper, and lemon juice. Keep warm briefly, uncovered, so they do not steam.

Notes

• Use correctly identified cultivated or professionally foraged mushrooms. Cook wild mushrooms thoroughly; do not leave their centers raw.

Garlicky Broccoli di Ciccio

A short blanch tenderizes the stems before a quick sauté wilts the leaves. Lemon cuts through the richness of the steak and mash.

Ingredients

• 1¼ pounds broccoli di Ciccio shoots, including tender leaves
• 1 tablespoon ghee
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Trim tough stem ends and split any thick stems lengthwise, retaining the tender leaves and small florets.
2. Bring a large pot of salted water to a boil. Blanch the broccoli for 2–3 minutes, until bright green and the stems are just tender. Drain well and spread on a towel to release excess moisture.
3. Heat the ghee in a wide skillet over medium heat. Add the garlic and stir for about 30 seconds without browning.
4. Add the broccoli and sauté for 3–4 minutes, tossing until the leaves are wilted and the stems are tender but retain a little bite.
5. Finish with lemon juice, salt, and pepper. Serve hot.

Notes

• Broccolini with its tender leaves is a good substitute if broccoli di Ciccio is unavailable.

Celery Root and Cauliflower Mash

Celery root gives the mash body and a savory, nutty flavor; cauliflower keeps it lighter. Lightly coloring the celery root and drying the cooked vegetables prevents a watery purée.

Ingredients

• 1½ pounds celery root, peeled weight, cut into ½-inch cubes
• 1 pound cauliflower florets, cut small
• 1 tablespoon ghee
• ¾ cup water, plus more as needed
• 3 tablespoons unsalted butter
• ¼ cup heavy cream, warmed
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide, heavy saucepan over medium heat. Add the celery root and a generous pinch of salt. Cook for 6–8 minutes, stirring occasionally, until lightly golden in places.
2. Add the cauliflower and water. Cover, reduce the heat to medium-low, and cook for 15–20 minutes, stirring occasionally and adding a little water if needed, until both vegetables crush easily with a fork.
3. Uncover and cook off any remaining liquid, stirring so the vegetables do not scorch.
4. Transfer to a food processor. Add the butter and half the warm cream, then process until smooth, scraping down the bowl. Add only enough remaining cream to make a thick, spoonable mash.
5. Season with salt and pepper. Return to the saucepan and keep warm over very low heat, stirring occasionally.

Notes

• For a dairy-free mash, replace the butter with 2 tablespoons olive oil and use warm stock instead of cream; the result will be less rich.

Overall Timing / Workflow

The mash holds well, while the steak's resting period provides time to make the sauce and finish the greens. A second cook or a second skillet makes the final few minutes easier.

Instructions

1. At least 45 minutes ahead: Salt the steaks. Clean the mushrooms, wild onions, and truffle; trim the broccoli and cut the mash vegetables.
2. 0:00 — Start the celery root–cauliflower mash and bring a pot of salted water to a boil for the broccoli.
3. 0:15 — Blanch and drain the broccoli. Begin browning the mushrooms in batches.
4. 0:30 — Finish the mash and hold it warm. Finish the mushrooms and set aside. Heat the oven and steak skillets.
5. 0:35 — Sear the steaks and finish in the oven as needed.
6. Once the steaks are resting, make the pan sauce and sauté the broccoli. Briefly rewarm the mushrooms if necessary and check the mash's consistency.
7. Slice the steaks, plate everything on warm plates, and shave the truffle over the sauced meat immediately before serving.

Notes

• Allow a little extra time if cooking with only one large skillet; finish the mushrooms before beginning the steaks.

Plating

Keeping the vegetables in distinct groups preserves their textures and lets the truffle-topped steak remain the focal point.

Instructions

1. Spoon a generous mound of mash onto one side of each warm plate.
2. Fan the sliced steak alongside it, then spoon the wild onion sauce over the meat.
3. Arrange the mushrooms beside the steak and tuck the broccoli toward the back of the plate.
4. Shave the black truffle generously over the warm sauced steak. Serve immediately.

Leftover Path

Gentle reheating keeps sliced steak from toughening, while the mash and mushrooms can become a second composed meal.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Use the cooked components within 3–4 days.
2. Reheat the mash in a covered saucepan with a splash of water or cream, stirring until hot. Reheat the mushrooms and broccoli separately.
3. For a hot meal, warm the steak gently in a covered pan with a little stock until it reaches 165°F; it will lose its pink center. Alternatively, serve properly chilled leftover steak thinly sliced over a salad.
4. Warm the sauce gently without boiling and spoon over the reheated components. Shave any remaining fresh truffle over the food only after heating.

Notes

• Store unused whole truffle dry, wrapped in a paper towel inside a sealed container in the refrigerator. Change the towel daily and use promptly.