You could boil this steak and it would taste good. It’s hard to compete with a well marbled piece of USDA prime steak. The steak was pan fried and a sauce made from the pan juices, which used shallots and Cremini mushrooms, porto, white wine and veal stock (my wife and I shared this steak). The mashed potatoes were finished with cream, butter and white truffle oil and fresh shaved white truffle (and at $10/gram for the truffle, this was an expensive dinner, but very tasty) finally we finish with some sautéed white asparagus.
