Tonight I tried a similar theme to the last post.  I still have some tartufo nero and wanted to eat it with steak.  Two grilled New York Strips were the benefactor.  Again I started by sauteing shallots in butter, but this time I had large white button mushrooms and dried re-constituted morel mushrooms to add.  Shallots first, then mushrooms, the the soak from the mushrooms, then cream.  I used this as a sauce for the steak topped with, of course, black truffles.  Served with a side of rice pilaf, broccoli and a bottle of Amancaya wine.  Amancaya is from the Lafite Rothschild estate in Argentina.  It is a blend of 50% Malbec and 50% Cabernet Sauvignon.  We liked it..

In a class I recently made a Beef Wellington stuffed with Foie Gras and truffles.  I'm here to say that Goose liver and truffles go well with beef.