A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now. Like, right now.
Don’t save room for dessert. If the glazed ham is sweet enough, if the latkes are crisp enough, if the spinach is creamy enough, go back for seconds. Go back for thirds. Go back for fourths. You deserve it.
Steak frites! Steak frites! I hope you don’t have plans set in stone tonight because this should definitely be your Valentine’s Day meal! Perfectly seared steak… crispy, crunchy air fryer fries. HELLO. It’s a dream! The steak – it is so good. If I’m making actual steaks, I almost always do filets because I’m weird […]
Here, we’re doing strip steaks! My favorite way to prepare these is to sear them in a cast iron skillet in butter. I know that everyone talks about sous vide and reverse searing, but I just always find myself going back to this method. For me, it’s foolproof and easy and just works. It’s also fast.
It results in super flavorful steak and it’s pretty easy to achieve the doneness level that you’re looking for. Especially after you get used to doing it!
This is how dark my kitchen is. So dark! It’s even the middle of the day in this photo. Whomp whomp.
This meal. Oh it is SUCH a treat.
I don’t make it often but it’s just SO good when I do. And we all love it, even the kids.
Okay, the fries!
We are doing air fryer fries today. I love them in the air fryer and a bunch if you have asked for the recipe, so here’s what I do. I’ve been making air fryer fries for years now, ever since I did a recipe for crate and barrel when air fryers first came out. Unlike my dislike for the instant pot, I actually do like the air fryer and think it has a time and a place!
Fries being one of the places. All of the time.
I do still soak my fries – anywhere from 30 minutes to an hour. I make sure they are totally dry, then I do give them a spritz of olive oil. Place them in a single layer in the air fryer and let those babies air fry!
Once they come out, sprinkle with salt and they will be SO GOOD. So crispy and crunchy and like actual fries. The key for me is to cut the potatoes as small/thinly as I can, because this way they get extra crisp.
And do not fear! If you don’t have an air fryer or you just don’t feel like dragging it out, I have other fry options here on the blog. Right here you can find my perfect oven fries and right here you can find some legit fried fries.
We really enjoy all of these options, it just depends on the mood I’m in, how messy my kitchen is, what else I’m cooking and how much work I feel like doing. You know?!
Now doesn’t this just look like something we all deserve today? YES.
Seared Steak with Truffle Herb Fries
This is our favorite steak frites! Seared skillet steak and crispy fries made in the air fryer, topped with truffle salt, parmesan and herbs!
2 strip steaks
freshly cracked black pepper
3 to 4 tablespoons unsalted butter
truffle herb fries in the air fryer
2 to 3 russet potatoes, (thinly sliced)
olive oil for spritzing/brushing
1 teaspoon truffle salt
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated parmesan cheese
honey dijon aioli
⅓ cup mayonnaise
1 garlic clove, (minced)
1 tablespoon dijon mustard
2 teaspoons honey
Make sure your steaks sit out at room temperature for about 30 minutes.
Heat a cast iron skillet over medium-high heat – you want it hot! Season the steaks on both sides with the salt and pepper.
Add 2 tablespoons of butter to the hot skillet. It will sizzle and smoke and once it’s all melted, add in the steaks. Cook for 3 minute, until deeply golden, then flip and cook for 3 minutes more. Add in the remaining butter. Once it melts, spoon it over top of the steaks for another 1 to 2 minutes. I like to cook the steaks to about 140-145 degrees (almost medium doneness or medium well). Remove the steaks and let them rest for 10 to 15 minutes before slicing.
truffle herb fries in the air fryer
Place the sliced potatoes in a large bowl and cover with cold water. Let the potatoes sit in the water for 30 to 60 minutes. Remove the potatoes and place them on kitchen towels – you want them completely dry! Pat them as dry as you can!
Preheat your air fryer to 375 degrees F. Place the potatoes on a baking sheet and spray or brush with olive oil. Place the fries in a single layer in your air fryer (you might have to do 2 batches!). Cook for 12 minutes, then gently flip the fries and cook for 5 to 6 minutes more.
Stir together the parsley and parmesan cheese. When the fries are done, place them on a plate or a sheet of parchment paper and sprinkle all over with the truffle salt immediately. Sprinkle with the herbs and parmesan mixture. Serve with the aioli.
If you do 2 batches, or if the fries are done before the steak, you can stick these in a 200 degree F oven until ready to eat!
Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]
My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl.
However, I always find myself giving the classics a twist, so… here we are.
This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!
Do I sound like a Foldgers holiday commercial yet?
Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more.
And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce.
It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor.
Really, the leftovers are to diiiieee for.
Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth.
For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch.
This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.
The meal is definitely a splurge, but it’s also the most wonderful time of the year!
Espresso Crusted Filet with Truffle Risotto
Espresso Crusted Beef Tenderloin with Truffle Sage Risotto
The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!
1 (3 pound) trimmed beef tenderloin
2 teaspoon kosher salt
2 teaspoon freshly cracked black pepper
¼ cup brown sugar
1 ½ teaspoons instant espresso powder
1 teaspoon garlic powder
1 red onion, (chopped)
6 tablespoons unsalted butter for melting
cacio e pepe brussels, (for serving)
truffle sage risotto
6 to 8 cups chicken stock
4 tablespoons unsalted butter
1 handful fresh sage, (12 to 15 leaves)
2 garlic cloves, (minced)
2 cups arborio rice
1 1/2 cups Chardonnay
1 cup freshly grated parmesan cheese
2 tablespoons truffle oil
½ teaspoon truffle salt
The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.
Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.
truffle sage risotto
Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.
Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp. Vegan variation included. Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.) What are truffle fries? First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of […]
Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp.Vegan variation included.
Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.)
What are truffle fries?
First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of mushroom: but technically, they’re fungi! Unlike other mushrooms, they grow underground and don’t have a visible stem. They’re considered the “diamond of the kitchen” and are highly prized in many cuisines.
Why do people love truffles so much? Well, first of all the flavor. Truffles are earthy, intoxicating, and make anything they’re added to taste more intriguing. Second, they’re very expensive and rare because they’re difficult to harvest (making them all the more desirable!). Hunters actually take specially trained dogs and pigs out to hunt for truffles to find their scent underground. Which leads us to why truffle oil has become an easy way to enjoy the flavor of truffles. Keep reading…
What’s the best truffle oil?
If you’re a truffle lover like I am, you may have heard there’s some controversy around truffle oil. Chefs have often turned up their noses at it. Why? Well, many truffle oils out thereare synthetic. They only mimic flavors found in real truffles, and are often extremely strong. But good news: there are finally some all natural truffle oils on the market! This type of truffle oil is made with pieces of actual truffles and is not synthetic. Use all natural truffle oil for these Parmesan truffle fries if at all possible!
What’s the best truffle oil to buy for truffle fries? Our favorite brand to use is Urbani’s white truffle oil (we’re not affiliated). It’s made in Italy, is all natural and has real truffle pieces inside. After cooking with it for a while, we love its subtle truffle aroma. If you grab a jar, you can also use it on our Truffle Pizza!
Tips for making truffle fries
OK! Feeling truffle educated? (Me too.) A little personal info on why I’m so into this. Truffle is my favorite flavor in the world. Yep, I can’t help it! It’s earthy and intoxicating. Also, it reminds me of our travels to Italy, so of course that gives me all the feels! I was incredibly excited to be able to make truffle fries at home. Here are a few tips for how it’s done:
Master hand-cutting your fries. Chopping fries requires a bit of technique, and it’s easiest to show rather than tell. Head to How to Cut Potatoes into Fries or watch the video below.
Bake with the fries far apart on the baking sheet. How to get fries crispy? Keep them as far apart on the baking sheets as possible when baking. This allows for the best airflow between the fries. Maybe it sounds picky, but trust us! Pile the fries on top of each other and they turn soggy and steamed instead of crisp.
Find a great truffle oil. As we noted above, all natural truffle oil is much higher quality with better flavor than a synthetic oil. What if all you can find is synthetic? You can still use it! Just drizzle a little less than stated in the recipe, because the flavor is much stronger.
How to make them vegan: omit Parmesan!
Is the cheese in these Parmesan truffle fries required? Actually, no! You can easily make these truffle fries vegan by simply omitting the Parmesan cheese. You may also want to sprinkle with a bit more salt.
But the Parmesan is highly recommended! If you do eat cheese, we suggest using it. Alex and I tried it both ways, and the cheese added a certain magic that turned the flavor from incredible to insane. And that’s it: everything about truffle fries! Let us know in the comments below if you try them out!
This truffle fries recipe is…
Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the Parmesan cheese.
Parmesan or Pecorino, freshly grated (omit for vegan)
Chunky sea salt, for garnish
Chopped chives, for garnish
Preheat the oven to 450 degrees Farenheit.
Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say “all natural”, drizzle to taste — it’s much stronger than all natural, so don’t use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.
*If you use an all natural truffle oil like Urbani natural truffle oil, the flavor is more subtle, so you’ll need more than if you use a synthetic oil. If you buy a truffle oil that is not marked with “natural flavor” anywhere on the package, it will be stronger. Drizzle it on to taste.