Seared Kobe Beef with Truffle-Shiitake Sauce

Next week, i plan for one of those dinner party at my place. This time it will be an invitation only party. So since we all want to try some really good food.. Kobe Beef is on the menu. I am in the midst of planning something gastronomic... a really delicious and light menu to whet the palate.
I think i will limit the seating to 8 people if possible

One of the possible dishes :

Seared Kobe Beef with Truffle-Shiitake Sauce

Serves 4 as appetizeR

12 ounces Kobe beef ribeye
2 shallots, minced
2 cups sliced shiitakes, stems removed
1 cup red wine
2 cups chicken stock
Cornstarch slurry (1 heaping tablespoon cornstarch plus 3 tablespoons water)
1 tablespoon truffle oil
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste

Heat a cast-iron skillet over high heat. Season the steak well with kosher salt and freshly ground black pepper. Do not put oil in the pan, the Kobe will give off enough fat to keep it from sticking. Sear the Kobe on both sides until brown and caramelized, about 4-5 minutes a side for medium-rare. Let rest 5 minutes before slicing. Meanwhile, in that same skillet now coated with the rendered fat from the Kobe beef, combine the shallots and shiitakes, season, and sauté over medium heat until softened, about two minutes. Deglaze with red wine and reduce completely. Add the chicken stock and reduce by 25%. Whisk in cornstarch slurry to thicken and whisk in truffle oil. Check for flavor and season if necessary. To serve, slice the steak and shingle on 4 small plates and spoon sauce over.