Main ingredients 🥩
beefpotatoonionbutterheavy creamshallotmushroomtruffle oilparsley
Striker Chef's Potato Espuma Steak
A hotel-style dish featuring a perfectly seared steak with a smooth, light potato cream foam and the rich aroma of truffle oil.
🙋 Recommended for
- ⭐ Those who want to recreate a premium, fine-dining-level steak at home
- ⭐ People preparing a memorable, heartfelt dinner for someone special on a significant occasion
Ingredients needed 🛒1 servings
- beef for steak 250g
- potato 1 piece
- onion 1/4 piece
- butter 1 tablespoon
- heavy cream 1 cup
- water a little
- salt a little
- pepper a little
- shallot 2 pieces
- mushroom as needed
- truffle oil 1 teaspoon
- parsley a little
Recipe 🍳
- Slice the potato and onion thinly, then sauté them in a pan with butter, being careful not to let them brown too much.
- Add heavy cream to the sautéed vegetables and simmer until the potato is fully cooked, then transfer to a blender and blend until smooth and fine.
- Strain the blended potato cream through a fine sieve, then transfer to a whipping bowl and charge with nitrogen gas to create a light, airy potato foam (espuma). (If you don’t have a whipper, you can substitute with a smooth mashed potato texture.)
- Heat the pan until it starts to smoke, then place the seasoned beef on it and sear the exterior until crispy.
- Once the outside is cooked, reduce the heat and cook to your desired doneness, allowing the heat to penetrate through to the center, then rest the meat.
- In the same pan used to cook the steak, sauté sliced shallots and mushrooms to make the sauce. Plate the steak with the sauce, drizzle with truffle oil, and generously pipe the potato espuma on top to finish.
- Sauté thinly sliced potato and onion in butter, then add heavy cream and simmer until the potato is cooked through. Blend until smooth.
- Strain the mixture, pour into a whipping siphon, and charge with gas to create a light potato foam.
- Sear the steak in a hot pan, then use the same pan to sauté vegetables for the sauce. Plate the steak with the sauce, top with potato foam and a drizzle of truffle oil.
Cooking tips 💡
- When grilling the steak, preheat the pan thoroughly until smoke appears before adding the meat—this ensures the juices are locked in and the exterior becomes crisp.
- If the potato espuma mixture is too thick, the blender may not work properly or the whipper won't dispense smoothly; gradually add a little water or cream to maintain a smooth consistency.
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