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Truffle Butter Basted Wagyu Manhattan Roast

Nathan Michael & Julia Flowers
Servings

6 to 8

Prep Time

15 minutes

Cook Time

2 hours

Calories

263

Cuisine

American

Category

Holiday & Special Occasion

This Truffle Butter Basted Manhattan Roast is a luxurious centerpiece that blends the elegance of Snake River Farms Wagyu beef with the deep, earthy aroma of black truffle. Roasted low and slow for maximum tenderness, then seared and basted in melted black truffle butter, this preparation ensures rich flavor in every slice. Finish with freshly shaved black truffle (if you're feeling indulgent), and you've got a stunning main course worthy of any celebration.
Manhattan roast on a dining table with sides and place settings

Ingredients

  • 1 SRF Wagyu Manhattan Roast
  • kosher salt and freshly ground black pepper
  • 1 tablespoon SRF Wagyu Beef Tallow
  • 1/4 cup Black Truffle Butter, melted
  • fresh black truffle, optional for shaving

Roasted Garlic Cauliflower Mash

  • 1 whole garlic bulb, outer paper removed and top sliced off
  • olive oil, for drizzling
  • 1 large head cauliflower, cut into florets
  • 2–3 tablespoons butter
  • 3 tablespoons heavy cream
  • salt & pepper, to taste

Directions

  1. Remove the thawed roast from the refrigerator at least 1 hour before roasting. Pat dry and season generously with kosher salt and black pepper. Place on a roasting rack.
  2. Preheat the oven to 225°F.
  3. Roast until the internal temperature reaches 115°F for rare or 120°F for medium-rare, about 20 to 25 minutes per pound, depending on size. Always use a thermometer for accuracy.
  4. In a large skillet over medium-high heat, heat beef tallow and sear the roast on all sides until deeply golden and caramelized. Remove from the pan and let it rest.
  5. Meanwhile, melt truffle butter in a small saucepan over low heat.
  6. Once the roast has rested, spoon the melted truffle butter generously over the top. Slice and serve, garnished with shaved black truffle if using.

Roasted Garlic Cauliflower Mash

  1. Preheat the oven to 400°F.
  2. Drizzle olive oil over an exposed garlic bulb and wrap in foil. Roast for 40 to 50 minutes until soft and golden. Let cool slightly.
  3. In a large pot with a steamer basket, steam the cauliflower florets for 10 minutes, or until fork-tender.
  4. Transfer cauliflower to a food processor. Squeeze the roasted garlic cloves into the processor.
  5. Add butter and cream, then blend until very smooth, scraping down the sides as needed.
  6. Season with salt and pepper to taste, and serve warm.