Black Truffle…..Whipped Potatoes and Filet Mignon

Well yes… potato again. Are you surprised? It is starting to get a bit challenging to find recipes for my husband without falling in the repetition and the boredom. I knew what i was going to have for dinner last night: flash saute tuna, but was still thinking about what I was going to fix the rest of my family when I walked into the fresh market. Well, this was short-lived.. As I passed by the dairy section, I noticed a truffle butter and I thought that maybe it would be the base of their dinner: Truffle whipped potato and beef tenderloin topped with truffle butter. Yum!!!

In a large saucepan, place 2 red potatoes per person and cover with water. Add 1/4 tsp of salt and bring to boil. Cook the potatoes until they are soft. Drain the water, and mash the potatoes. Add 4 oz of mascarpone, 1/3 cup of fresh grated parmesan, 2 tbsp of truffle oil and 1 tbsp of truffle butter, 1/16 of black pepper. Mix well until the potatoes are creamy. Add salt if needed. Set aside.

Meanwhile, in a large frying pan, warm up 1 tbsp of truffle oil. When the oil is getting warm, add the steaks. Cook for 3-5 minutes until the steak is turning brown and crisp.  Turn the steaks and cook for another 3-5 minutes. If you like your steak more done, lower the temperature to medium low and cook for a little longer. If you are not sure, use the thermometer and check (Rare meat is 120–125 degrees, medium is 140–150 degrees, and well done is around 160–170 degrees). Remove the steaks from the pan, and let them rest for 5 minutes to allow the juices to settle. Season with sea salt and fresh black pepper.

To serve, spoon the potatoes on the plate, place the steaks aside, and top the steak with a tsp of truffle butter. Et voila! I serve the meat and potatoes with dill haricots verts. Yummy…

Bon Appetit and Happy Cooking!!!