Elevate your dining experience with a dish that combines elegance and indulgence: Peppercorn Crusted Filet & Truffle Parmesan Potato Mash. This recipe is perfect for special occasions, romantic dinners, or whenever you want to impress your guests with your culinary skills. With perfectly cooked filet mignon and creamy truffle-infused mashed potatoes, this dish is sure to become a favorite in your home.

Why Make This Recipe

There are countless reasons to whip up this exquisite dish. First and foremost, the flavor combinations are out of this world! The bold peppercorn crust on the filet mignon perfectly complements the rich and decadent truffle parmesan potato mash. Moreover, the vibrant colors of the accompanying asparagus or roasted rainbow carrots add a beautiful touch to your plate, making it not only delicious but visually stunning. Whether you’re a seasoned cook or just starting, this recipe will make you feel like a gourmet chef!

How to Make Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

Ingredients:

Filet mignon
Crushed black peppercorns
Yukon gold potatoes
Truffle oil
Shaved Parmesan
Crème fraîche
Asparagus spears or roasted rainbow carrots

Directions:

Preheat your oven to 400°F (200°C).
Season the filet mignon generously with the crushed black peppercorns. Sear it in a hot skillet for about 2-3 minutes on each side to achieve a beautiful crust.
Transfer the filet to the oven and roast for about 10-15 minutes for a perfect medium-rare finish.
Meanwhile, boil the Yukon gold potatoes until they’re tender, then drain them.
Mash the potatoes with truffle oil, shaved Parmesan, and crème fraîche until creamy and smooth.
Serve the filet alongside the truffled potato mash and a side of asparagus or roasted rainbow carrots for a complete meal.

How to Serve Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

For an impressive presentation, place the filet mignon at the center of the plate, artfully arrange the truffled potato mash beside it, and garnish with a few vibrant asparagus spears or roasted rainbow carrots. Drizzle a bit of truffle oil around the plate for an added touch of sophistication, and don’t forget to include a glass of your favorite red wine to complement the meal perfectly.

How to Store Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

If you have any leftovers (though they’re unlikely!), allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm the filet in the oven and microwave the potatoes until heated through. Just be sure not to overcook the filet when reheating.

Tips to Make Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

For the best flavor, use high-quality filet mignon and freshly cracked black peppercorns.
Adjust the amount of truffle oil to your taste; it’s potent, and a little goes a long way!
Make sure the potatoes are thoroughly cooked before mashing to achieve that creamy texture.

Variation

Feel free to experiment with different vegetables on the side, such as sautéed green beans or roasted Brussels sprouts. You can also try adding garlic or shallots to the potato mash for an extra layer of flavor.

FAQs

Q1: Can I use a different cut of steak instead of filet mignon?
A1: Absolutely! Cuts like ribeye or sirloin can also work well, though cooking times may vary.

Q2: Is truffle oil necessary for this recipe?
A2: While truffle oil adds an incredible flavor, you can substitute it with garlic butter for a different twist.

Q3: Can I prepare the potatoes in advance?
A3: Yes! You can boil and mash the potatoes ahead of time, then simply reheat them when ready to serve.

Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

Elevate your dining experience with this elegant dish of perfectly cooked filet mignon and creamy truffle-infused mashed potatoes, perfect for special occasions or impressing guests.

Prep Time 20

Cook Time 20

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

2 pieces Filet mignon Choose high-quality filet mignon for the best flavor.
1 tablespoon Crushed black peppercorns Use freshly cracked peppercorns for better flavor.
2 large Yukon gold potatoes Make sure they're tender before mashing.
1 tablespoon Truffle oil Adjust according to your taste; it's potent.
1/4 cup Shaved Parmesan
1/4 cup Crème fraîche
A handful Asparagus spears or roasted rainbow carrots For serving.

Instructions

Preparation

Preheat your oven to 400°F (200°C).
Season the filet mignon generously with the crushed black peppercorns. Sear it in a hot skillet for about 2-3 minutes on each side to achieve a beautiful crust.

Cooking

Transfer the filet to the oven and roast for about 10-15 minutes for a perfect medium-rare finish.
Meanwhile, boil the Yukon gold potatoes until they’re tender, then drain them.
Mash the potatoes with truffle oil, shaved Parmesan, and crème fraîche until creamy and smooth.
Serve the filet alongside the truffled potato mash and a side of asparagus or roasted rainbow carrots for a complete meal.

Notes

For an impressive presentation, place the filet at the center of the plate, arrange the truffled potato mash beside it, and garnish with asparagus or carrots. Drizzle with truffle oil and serve with red wine. Store leftovers in an airtight container for up to 3 days.