Truffled Beef Tenderloin Ramen

🥘 Ingredients

• beef tenderloin steak
  24 oz
• black pepper
  1 tsp
• black truffle butter
  1 tbsp
• bok choy and napa cabbage
  6 oz
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• mushroom stock concentrate
  1 tbsp
• pork ramen stock concentrate
  1 unit
• ramen noodles
  4 oz
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp
• truffle seasoning
  1 tsp

🍳 Cookware

• medium pot
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Pat beef tenderloin steak dry with paper towels; season generously all over with salt and black pepper .

   beef tenderloin steak: 12 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften ⏱️ 2 minutes .

   cooking oil: 1 tbsp, button mushrooms: 8 oz
4. 

   4

   Stir half the soy sauce into pot with mushrooms. Cook, stirring, until liquid is mostly evaporated ⏱️ 30 seconds .

   soy sauce: 2 tbsp
5. 

   5

   Turn off heat. Add bok choy and napa cabbage and black truffle butter . Stir until butter has melted and veggies are wilted ⏱️ 30 seconds .

   bok choy and napa cabbage: 6 oz, black truffle butter: 1 tbsp
6. 

   6

   Thinly slice beef tenderloin steak against the grain.

   beef tenderloin steak: 12 oz
7. 7

   Prepare ramen noodles according to package directions. In a small bowl , combine pork ramen stock concentrate , mushroom stock concentrate , truffle seasoning , minced garlic , and sliced scallions .

   ramen noodles: 4 oz, pork ramen stock concentrate: 1 unit, mushroom stock concentrate: 1 tbsp, truffle seasoning: 1 tsp, garlic: 2 cloves, scallions: 2 unit
8. 8

   Assemble bowls with noodles, broth mixture, sautéed vegetables, sliced beef, and a generous shower of sesame seeds .

   sesame seeds: 1 tbsp