We will begin rehydrating mixed dehydrated mushrooms in boiling water for one minute, keeping in mind that they will increase considerably in size. Meanwhile, chop a clove of garlic and half the onion and we will pochando over medium heat in a saucepan or pan with a little olive oil.
Once the mushrooms have rehydrated, drain and add to the pan in which the garlic and onion are frying. Sauté a little and add a generous butter nut, fine salt and black pepper. We lower the fire and let it cook. If you wish, you can add the cream in this step, or wait for the time of crushing. If you add it now, the cream will absorb the flavors of the mushrooms and a tastier, thicker sauce will remain. If you spend adding cream, it can be tasteless.
For the truffle chips we roll in thicker flakes than usual the fresh summer truffle, arranging it on a baking tray with sulfurized paper. Sprinkle some fine salt on the truffle sheets and introduce everything in the oven without ventilation, very important, at 90ºC for 15-20 minutes approximately. The result will be very crispy chips with all the concentrated flavor of the truffle and slightly salty.
When the mushrooms are already cooked, we will pass them through a turmix, if necessary, adding a little cream or milk if you want the sauce to be lighter. We combine the result and leave it to very low heat in a saucepan or pan so that it thickens and stays warm.
We make the sirloin on the grill or in a pan with very little oil, which is well browned. Once we are sure that it is at the desired point, it only remains to be plated. We suggest a base of the mushroom sauce, on it the sirloin, sprinkle with a chorretón of boletus oil to enhance the flavor and add shine to the product, salt in flakes and the chips as they fall to the plate.