3 fab courses for 30 fab years

Turning 30 is not for the fainthearted. So when it was my husbands turn, I wanted to treat him right! I cooked him a fabulous 3 course dinner, one for each decade. He so deserved it.

The fancy, schmancy menu:

Great scallops served in the shell in a garlic and thyme butter sauce
2008 Domaine de Vauroux Chablis

Venison with Jerusalem artichoke cream, black truffle sauce and chanterelles
2003 Cordero di Montezemolo Barolo Monfalletto

Creme Brulee
2006 Royal Tokaji

Oh, I am soooo happy right now! Oh, wait. This dinner was a gift for him, not for me. Right.

Here´s a link to the scallops. They were totally to die for! I think I have to cook them again quite soon… And the Chablis was a perfect companion to the dish!

So to the tenderloin of venison (indrefilet av hjort). Let´s start with the sauce (I actually started the sauce before I started on the scallops as it needs time to reduce).

Venison with Jerusalem artichoke cream, black truffle sauce and chanterelles

Black truffle sauce:

  • 5 shallots
  • 3.5 oz. butter
  • thyme
  • 17 oz. dl red wine
  • 27 oz. veal stock or demi-glace
  • black truffles and truffle oil



  • 5 sjalottløk
  • 100 g smør
  • litt timian
  • 5 dl rødvin
  • 8 dl kalvekraft
  • trøfler og trøffelolje

Start by finely chopping the shallots. Melt the butter in a pot and then add the chopped shallots, and then a twig or two of thyme. Let this sizzle until the shallots are turning translucent and shiny – not brown.

Now add the red wine. And let this simmer quite some time (half an hour or so) until reduced to a more syrup-y consistency. Then add the stock and reduce again (another half hour or so). Use the time when the sauce simmers to prepare the meat, and the Jerusalem artichokes. I´ll do that a little further down on the page.

Remove the sauce from the heat. Now, finally chop the black truffles, and add a little at a time along with some of the oil from the jar until you think it tastes magnificently! The truffles just give the sauce an unparallelled depth of flavors, and a jar of them were not as expensive as I thought – about 80 kr for a jar (10-15 dollars). Well worth it, if you ask me!

Jerusalem artichoke cream:

  • 0.6 lbs of Jerusalem artichokes
  • 8 oz. heavy cream
  • salt and pepper



  • 300 g jordskokker
  • 2.5 dl innkokt fløte
  • Salt og pepper

Peel and boil the Jerusalem artichokes until tender.

Boil the cream a little, use a immersion blender to puree the artichokes and a little of the warm cream at a time. When you have a nice, creamy consistency season it with some salt and pepper, and try to keep it warm until you serve it.

And now to the venison!


  • 1 tenderloin
  • salt and pepper
  • chanterelles (or other mushrooms)



  • 1 indrefilet
  • salt og pepper
  • kantareller (eller annen sopp)

Pat the meat dry with some paper towels and season with salt and pepper. In a hot skillet, melt some butter and brown the meat lightly on all sides before turning down the heat. Let it sizzle in the pan for a total of about 10 minutes. Make sure to let the meat rest before cutting it. While the meat is resting, sautee the mushrooms in some butter and oil and season with salt and pepper. See, this dinner is all about efficiency… Plan it well, and you can serve things warm and when they are supposed to be served!

Now, here is when it all comes together… Slice the meat in appropriate serving sizes. Spoon some of the black truffle sauce on a plate and place the meat on top. Now add some Jerusalem artichoke cream and the chanterelles. And for a nice finishing touch, place some slivers of truffle over your meat.

Pour the wine, and enjoy! I served this with a lovely Barolo that we picked up in Rome a few years ago. We were saving it for a good occasion. It was worth saving and it was worth having with this meal!

I am telling you… this was heaven! I got some major “good-wife” points for this, enough to last me for weeks I´m sure! 😉

And for dessert we had Creme brulee served with a lovely Tokay. Here is a link to the recipe!


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