Truffled Beef Tenderloin Ramen

🥘 Ingredients

• beef tenderloin steak
  20 oz
• black pepper
  1 tsp
• black truffle butter
  4 tbsp
• bok choy and napa cabbage
  8 oz
• button mushrooms
  1 lb
• cooking oil
  2 tsp
• garlic
  4 clove
• mushroom stock concentrate
  4 unit
• paper towels
• pork ramen stock concentrate
  4 unit
• ramen noodles
  9 oz
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  2 tbsp
• truffle seasoning
  2 g
• water
  4 c

🍳 Cookware

• medium pot
• large pot
• cutting board
• aluminum foil
• medium pot

1. 

   1

   Wash and dry produce. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens.

   button mushrooms: 1 lb, garlic: 4 clove, scallions: 4 unit
2. 

   2

   Pat beef tenderloin steak dry with paper towels ; season generously all over with salt and black pepper . Heat a drizzle of cooking oil in a medium pot (or large pot for 4 servings) over medium-high heat. Add beef and cook to desired doneness, ⏱️ 7 minutes per side. Turn off heat; transfer to a cutting board . Tent with aluminum foil to keep warm until ready to serve.

   beef tenderloin steak: 20 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tsp
3. 

   3

   Heat a drizzle of cooking oil in medium pot used for beef over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, ⏱️ 3 minutes . Stir in garlic and scallion whites. Cook, stirring frequently, until veggies are tender, ⏱️ 3 minutes .

   cooking oil
4. 

   4

   Stir half the soy sauce (all for 4 servings) into pot with veggies. Cook, stirring, until liquid is mostly evaporated, ⏱️ 30 seconds . Stir in water (7 1/2 cups for 4), mushroom stock concentrate , and pork ramen stock concentrate . Bring to a boil, then add ramen noodles . Cook, stirring, until just tender, ⏱️ 2 minutes .

   soy sauce: 2 tbsp, water: 4 c, mushroom stock concentrate: 4 unit, pork ramen stock concentrate: 4 unit, ramen noodles: 9 oz
5. 

   5

   Turn off heat. Add bok choy and napa cabbage and black truffle butter . Stir until butter has melted and veggies are wilted, ⏱️ 60 seconds .

   bok choy and napa cabbage: 8 oz, black truffle butter: 4 tbsp
6. 

   6

   Thinly slice beef against the grain. Divide noodles and broth between bowls. Fan beef over top. Garnish with scallion greens and sesame seeds . Sprinkle with truffle seasoning to taste. Serve.

   sesame seeds: 2 tbsp, truffle seasoning: 2 g