Beef Tenderloin with Truffle Mashed Potatoes
A perfectly seared beef tenderloin filet rests on a cloud of creamy truffle-infused mashed potatoes creating a steakhouse experience in the comfort of your own home. This indulgent pairing of umami-rich truffle and buttery beef is guaranteed to impress any dinner companion.
Seared beef tenderloin filets served over silky truffle mashed potatoes for an unforgettable date night.
Nutrition per serving
Ingredients
main
potatoes
seasoning
Instructions
Boil and Mash the Potatoes
Place cubed potatoes in a pot of salted cold water and bring to a boil. Cook for 15 to 18 minutes until fork-tender then drain completely. Mash with butter and warm cream until smooth then fold in truffle oil and season with salt and white pepper.
Bring Steaks to Room Temperature
Remove the beef tenderloin filets from the refrigerator 20 minutes before cooking and pat them completely dry with paper towels. Season all sides generously with kosher salt and cracked black pepper pressing gently to adhere.
Sear the Tenderloin
Heat a cast iron skillet over high heat until smoking. Add a drizzle of oil then place filets in the pan. Sear 3 minutes per side then add butter and rosemary and baste continuously for 2 more minutes. Rest for 5 minutes before serving.
Plate Elegantly
Spoon a generous mound of truffle mashed potatoes in the center of each warm plate. Place the rested beef tenderloin on top and drizzle any pan juices over the steak. Garnish with a rosemary sprig and serve immediately.
Substitutions
Common mistakes
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