Peppercorn Crusted Filet & Truffle Parmesan Potato Mash is a delightful dish that packs a punch of flavor. This recipe is perfect for special occasions or a cozy dinner at home. The combination of tender filet mignon coated with a spicy peppercorn crust, paired with creamy truffle Parmesan potato mash, creates a meal that is both elegant and comforting.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking to impress guests or enjoy a luxurious meal at home. The filet mignon is a classic cut of beef known for its tenderness and rich flavor. The crust of crushed black peppercorns adds a burst of spice that complements the meat perfectly. When paired with the creamy and flavorful truffle Parmesan potato mash, this meal becomes an unforgettable experience. Plus, it’s not too complicated to make, so you can enjoy a restaurant-quality dish in your own kitchen.
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 the oven to 400°F (200°C).
- Season the filet mignon with crushed black peppercorns. Sear it in a hot skillet until browned on all sides. Then, finish cooking it in the oven to your desired doneness.
- Boil Yukon gold potatoes until tender. Drain the potatoes and mash them with truffle oil, shaved Parmesan, and crème fraîche until creamy.
- Cook asparagus or roast rainbow carrots until tender.
- Plate the filet alongside the truffle Parmesan potato mash and the side of vegetables.
How to Serve Peppercorn Crusted Filet & Truffle Parmesan Potato Mash
Serve the filet mignon hot on a plate with a generous scoop of the truffle Parmesan potato mash. Add the cooked asparagus or roasted rainbow carrots as a colorful side. You can garnish with extra shaved Parmesan or a drizzle of truffle oil for an extra touch of elegance.
How to Store Peppercorn Crusted Filet & Truffle Parmesan Potato Mash
If you have leftovers, place the filet, mashed potatoes, and vegetables in airtight containers. Store them in the refrigerator for up to three days. To reheat, warm the mashed potatoes in the microwave or on the stove and reheat the filet in the oven to maintain its tenderness.
Tips to Make Peppercorn Crusted Filet & Truffle Parmesan Potato Mash
- Ensure the skillet is very hot before searing the filet for a nice crust.
- Use fresh ingredients for the best flavor.
- Adjust the amount of crushed peppercorns based on your spice preference.
- For an extra creamy mash, you can add more crème fraîche or a bit of butter.
Variation
For a variation, you can use other types of vegetables like sautéed green beans or mashed sweet potatoes instead of truffle Parmesan potato mash. You can also switch the filet mignon for another cut of beef like ribeye or sirloin if you prefer.
FAQs
1. Can I use regular potatoes instead of Yukon gold?
Yes, you can use regular potatoes, but Yukon gold gives a creamier texture and richer flavor.
2. What can I substitute for truffle oil?
If you don’t have truffle oil, you can use olive oil for a simpler flavor.
3. How can I check if the filet is cooked to my liking?
Use a meat thermometer! Aim for 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
Enjoy preparing and savoring this fantastic dish!
