Dragon Quest Builders 2 – Turf ‘N’ Truff

Dragon Quest Builders 2 has been the game I can’t put down these past few weeks. Whenever I get a free moment, I find myself continuing the adventures of my builder and Malroth. I have been really enjoying the story and the game mechanics. Gathering of resources and creating villages for my citizens is really well done and extremely relaxing to play. There is combat in the game but you can honestly sit back and let Malroth do most of the work. I’m actually very happy they included him in the game because sometimes I’m not the best at combat. I’ve never played a Dragon Quest game and I know this is a very different game from the main line series. Honestly, I might check out a few of the games after I finish this one.

Cooking plays a pretty big role in this game. You have to keep your builder well fed in order to complete all the tasks that need to be done. If you don’t eat, you will no longer be able to run and you will get exhausted in between each action. In the beginning all you are able to make are single ingredient recipes like seared scallywinkle, bread, and grilled salads. Eventually, you get access to tools that allow you to combine ingredients together. The first multi ingredient recipe you learn in the game is called the Turf ‘N’ Truff. This is a combination of steak and mushrooms. It was the first recipe that I was ready to attempt in my own kitchen. After making this, it might be the way I always prepare my steaks from now on. The addition of the mushrooms makes for such a wonderful dish. I use some pretty specific mushrooms and if you have a difficult time finding these particular ones, you can easily switch them with another mushroom of your choice.

Mushroom Saute
2 tbsp butter
4 shiitake mushrooms, sliced
1 king oyster mushrooms, sliced
1 bunch of beech mushrooms
4 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Steak
2 – 1 ¼-inch thick new york strip
6 tbsp butter
2 thyme sprigs
2 rosemary sprigs
salt
pepper
1 tbsp olive oil

Remove the steaks from the refrigerator and its packaging and let rest for at least forty five minutes at room temperature. 

To prepare the mushrooms, melt butter in a saucepan over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add all the mushrooms and cook until it just starts to soften, about 5 minutes.

Add the thyme, rosemary, and a pinch of salt. Cook until the mushrooms have crisped up slightly, about 10 minutes. Set aside.

Pat the meat dry. Generously season with salt and pepper on both sides. Place a stainless steel pan (or cast iron skillet) over high heat and allow it to heat up. Add the olive oil and swirl to coat.

The cook time on the steaks depends on how you want them done. For my steak I went with a medium cook (which I will explain). Carefully place the steak into the pan. Give it a slight jiggle to unstick from the pan and leave it to cook for four minutes. Do not touch it or flip it, just let it cook.

Flip the steak and allow it to cook for three minutes. The new york strip has a large amount of fat on one side. After the cook time has finished, flip the new york strip to the fat side and hold until the fat has crisped up.

Add the butter, rosemary, and thyme to the pan. Allow the butter to melt and then carefully tilt the pan toward you. Bast the steak with the butter for about one minute. Remove the steak from the heat and allow it to rest for five minutes.

In the same pan that the meat was cooked, add the mushrooms in to heat up and mix with the butter sauce. After the steak has rested, top with the mushroom and butter sauce.

Print Recipe

5 from 1 vote

Turf ‘N’ Truff

Ingredients

Mushroom Saute

• 2 tbsp butter
• 4 shiitake mushrooms sliced
• 1 king oyster mushrooms sliced
• 1 bunch of beech mushrooms
• 4 garlic cloves minced
• 1 tsp fresh thyme chopped
• 1 tsp fresh rosemary chopped

Steak

• 2 – 1 ¼- inch thick new york strip
• 6 tbsp butter
• 2 thyme sprigs
• 2 rosemary sprigs
• salt
• pepper
• 1 tbsp olive oil

Instructions

• Remove the steaks from the refrigerator and its packaging and let rest for at least forty five minutes at room temperature.
• To prepare the mushrooms, melt butter in a saucepan over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add all the mushrooms and cook until it just starts to soften, about 5 minutes.
• Add the thyme, rosemary, and a pinch of salt. Cook until the mushrooms have crisped up slightly, about 10 minutes. Set aside.
• Pat the meat dry. Generously season with salt and pepper on both sides. Place a stainless steel pan (or cast iron skillet) over high heat and allow it to heat up. Add the olive oil and swirl to coat.
• The cook time on the steaks depends on how you want them done. For my steak I went with a medium cook (which I will explain). Carefully place the steak into the pan. Give it a slight jiggle to unstick from the pan and leave it to cook for four minutes. Do not touch it or flip it, just let it cook.
• Flip the steak and allow it to cook for three minutes. The new york strip has a large amount of fat on one side. After the cook time has finished, flip the new york strip to the fat side and hold until the fat has crisped up.
• Add the butter, rosemary, and thyme to the pan. Allow the butter to melt and then carefully tilt the pan toward you. Bast the steak with the butter for about one minute. Remove the steak from the heat and allow it to rest for five minutes.
• In the same pan that the meat was cooked, add the mushrooms in to heat up and mix with the butter sauce. After the steak has rested, top with the mushroom and butter sauce.