Roasted Strip Loin and Truffle Wild Mushroom Crepinette

It’s a hearty dish, packed full of flavor. And it’s sure to win you major brownie points with the whole family.

Chef Todd Leonard shares his Roasted Strip Loin and Truffle Wild Mushroom Crepinette.


Roasted Strip Loin and Truffle Wild Mushroom Crepinette


3 pounds New York Strip Loin
1 pound Ground Andouille Sausage
1 pound Wild mushrooms of choice – Oyster, Chantrelle, Shitake are preferred — Chopped medium to large
2 tablespoons Parsley chopped
2 tablespoons Basil chopped
2 tablespoons Shallots minced
2 tablespoons Garlic minced
1 tablespoon Chef Todd’s Pit seasoning to taste
2 tablespoons Butter
1/4 cup Black Truffle peelings
1 pound Caul fat


Clean the beef strip into 2 long pieces about 2 inches in diameter and 4-5 inches long. Remove fat and silver skin.

Season and sear the strip loin on all sides until nicely roasted!

Cool the strip, in a preheated skillet saute the mushrooms, shallots, garlic in some butter until lightly toasted, add in the herbs and season well. Cool mushroom mixture.

Smear some sausage over the seared strip loin just on the top side, place the mushrooms on top of the sausage and lightly press down.

Top with the truffles.

Wrap the loins in the caul fat to completely encase the filling.

Roast in oven until the meat hits 120 degrees and sausage is cooked. Pull and allow to rest for 10 minutes and then slice and enjoy!

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