Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

Peppercorn Crusted Filet & Truffle Parmesan Potato Mash is a delicious and elegant dish perfect for any special occasion. This recipe combines a juicy filet mignon, coated with peppercorns for a kick, and creamy truffle Parmesan mashed potatoes that elevate the meal to gourmet status. Serve it with some fresh veggies for a complete and satisfying dinner.

Why Make This Recipe

This recipe stands out for several reasons. First, it showcases the rich flavor of filet mignon, a cut of beef that melts in your mouth. The crushed black peppercorns add a delightful spice, balanced beautifully by the earthy aroma of truffle oil in the mashed potatoes. It’s a treat that feels fancy without being overly complicated. Perfect for impressing guests or treating yourself!

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 in a hot pan until browned on both sides.
3. Transfer the steak to the oven and cook to desired doneness (about 6-8 minutes for medium-rare).
4. Meanwhile, peel and cube the Yukon gold potatoes. Boil them until tender, then drain.
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.
7. Plate the filet mignon with the truffle Parmesan potato mash, and serve with the vegetables on the side.

How to Serve Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

To serve, place a generous scoop of the truffle Parmesan potato mash on the plate. Nestle the peppercorn crusted filet mignon beside it, and garnish with the steamed asparagus or roasted rainbow carrots. You can drizzle a bit of extra truffle oil on top for added flavor.

How to Store Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

If you have leftovers, store the filet mignon and potato mash separately in airtight containers. Keep them in the refrigerator for up to 3 days. To reheat, warm the steak in the oven and the mashed potatoes in the microwave until heated through.

Tips to Make Peppercorn Crusted Filet & Truffle Parmesan Potato Mash

• Use fresh black peppercorns for a stronger flavor.
• Make sure not to overcook the filet; it can dry out quickly.
• For a lighter version of the potato mash, you can swap crème fraîche with Greek yogurt.
• Experiment with different vegetables based on the season.

Variation

You can switch out Yukon gold potatoes for cauliflower for a lower-carb mash. It gives a similar creamy texture and is delicious with the truffle oil and cheese.

FAQs

1. Can I use a different cut of beef?
   Yes, you can use ribeye or sirloin, but cook times may vary based on thickness and desired doneness.

2. Is truffle oil necessary?
   While truffle oil enhances the dish, you can omit it if you prefer a simpler flavor or substitute with garlic or herb-infused oil.

3. Can I make the potato mash ahead of time?
   Yes, you can prepare the potato mash earlier in the day. Just reheat before serving.