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.
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.