Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

Peppercorn Crusted Filet & Truffle Parmesan Potato Mash is a delightful dish that combines the richness of a perfectly seared filet mignon with creamy, flavorful truffle-infused mashed potatoes. This recipe is a fantastic choice for a special dinner or a weekend treat, highlighting the elegant flavors of fresh ingredients.

Why Make This Recipe

This recipe stands out because it merges two classic favorites: a tender filet and creamy mashed potatoes, enhancing them with the unique twist of peppercorns and truffle oil. It’s a simple yet impressive meal, perfect for impressing guests or treating yourself to a gourmet experience at home. Plus, it’s easy to prepare, making it accessible for cooks of all skill levels.

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

1. Preheat the oven to 400°F (200°C).
2. Season the filet mignon with crushed black peppercorns and sear it in a hot pan until browned on both sides.
3. Transfer the filet to the oven and cook to your desired doneness, about 6-10 minutes.
4. Meanwhile, boil the Yukon gold potatoes until tender, then drain them.
5. Mash the potatoes and mix in truffle oil, shaved Parmesan, and crème fraîche until creamy.
6. Steam or roast the asparagus spears or rainbow carrots as a side.
7. Plate the filet alongside the truffle Parmesan mash and the vegetable side.

How to Serve Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

Serve the dish hot, with the filet mignon resting on a bed of truffle Parmesan potato mash. Add the asparagus or roasted carrots on the side for a pop of color and nutrition. A simple green salad can complete the meal beautifully, alongside a glass of red wine.

How to Store Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

If you have leftovers, place them in an airtight container. The filet can be stored in the refrigerator for up to 3 days, while the truffle Parmesan mash can last for about 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the creaminess of the mash.

Tips to Make Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

• Make sure your pan is hot before searing the filet to get a nice crust.
• Use freshly crushed peppercorns for the best flavor.
• Adjust the amount of truffle oil to your taste—start with a little, then add more if you desire a stronger truffle flavor.
• Let the filet rest for a few minutes after cooking before slicing to keep it juicy.

Variation

Feel free to experiment with other sides, like garlic sautéed spinach or roasted Brussels sprouts, to match your taste. You can also use different cuts of steak if filet mignon is unavailable.

FAQs

1. Can I use other types of potatoes for the mash?
Yes, you can use other varieties such as russet or red potatoes, but Yukon gold potatoes provide a creamier texture.

2. How can I tell when the filet mignon is done?
Use a meat thermometer! For medium-rare, aim for an internal temperature of around 130°F (54°C).

3. Is truffle oil necessary for this recipe?
While truffle oil adds a lovely flavor, you can omit it if you prefer. Just add extra Parmesan for richness instead.

Prepare this delicious Peppercorn Crusted Filet & Truffle Parmesan Potato Mash today and enjoy a delightful meal that will impress your family and friends!