Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound beef stew meat, cut into 2-inch cubes
Kosher salt and freshly ground pepper
1/2 teaspoon crushed black peppercorns
2 shallots, peeled and thinly sliced
1/4 cup dry red wine
1 cup homemade or low-sodium canned beef broth
1/2 cup truffle juice
1 small bunch flat-leaf parsley, stems and leaves separated and reserved
Preparation
In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.
