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Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

An elegant and flavorful gourmet dish that features a rich filet mignon crusted with peppercorns, paired with creamy truffle Parmesan potato mash and vibrant vegetables.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 2 servings

Ingredients

Main Ingredients

  • 2 pieces Filet mignon Choose high-quality cuts for the best flavor.
  • 2 tablespoons Crushed black peppercorns Adjust the amount based on your spice preference.
  • 1 pound Yukon gold potatoes These potatoes are great for mashing.
  • 2 tablespoons Truffle oil Use a good quality truffle oil for the best flavor.
  • 1/2 cup Shaved Parmesan Freshly shaved for the best taste.
  • 1/4 cup Crème fraîche Substitute with sour cream if unavailable.
  • 8 spears Asparagus Trimmed.
  • 1 cup Roasted rainbow carrots For a vibrant color contrast.

Instructions

Preparation

  • Preheat the oven to 400°F (200°C).
  • Coat the filet mignon with crushed black peppercorns on all sides.
  • Heat a skillet over medium-high heat and sear the filet for 2-3 minutes on each side until browned.
  • Transfer the filet to the oven and roast for about 8-10 minutes, or until it reaches your desired doneness.
  • Meanwhile, boil the Yukon gold potatoes until tender. Drain and mash them.
  • Stir in truffle oil, shaved Parmesan, and crème fraîche until creamy.
  • For the side, steam asparagus spears or roast rainbow carrots in the oven for about 15-20 minutes until tender.
  • Plate the filet alongside the truffle Parmesan potato mash and vegetables.

Notes

For extra flavor, let the filet mignon sit at room temperature for about 30 minutes before cooking. Avoid freezing the mashed potatoes as it can alter the texture.