Beef Fillet with Mashed Potatoes and Truffle Dressing
Beef fillet with mashed potatoes and truffle dressing is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- Salt
- 100 ml milk
- 100 ml heavy cream (30%)
- 25 g soft butter
- truffle oil
- 4 steaks (about 150 g each)
- 2 tbsp sunflower oil
- Sea salt
- pepper (ground)
- 150 ml veal stock
- 1 tbsp balsamic vinegar
- 10 g black truffle
- 4 tbsp white balsamic vinegar
- 2 tbsp grape seed oil
- 1 bundle arugula
- 1 Zucchini
- 1 tbsp butter
Instructions
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1.
Wash, peel, and boil the potatoes in salted water for about 30 minutes until tender.
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2.
Preheat the oven to 120°C (250°F) with fan and top heat. Wash, pat dry, and sear the steaks in hot oil on both sides. Season with salt and pepper and place on a rack over a fat pan. Roast in the oven for 10-15 minutes. Deglaze the drippings with stock and balsamic vinegar and reduce by about half.
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3.
Clean and finely chop the truffle. Mix half with white balsamic vinegar and grape seed oil. Wash, clean, and drain the arugula. Wash, clean, and slice the zucchini lengthwise into thin 10 cm strips or julienne. Blanch in salted water for 1-2 minutes.
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4.
Drain the potatoes and mash them through a potato masher. Heat milk, cream, and butter together in a pot. Gradually stir into the mashed potatoes with a wooden spoon. Fold in the remaining chopped truffle and season the mash with salt and truffle oil. Remove the stock from heat, whisk in butter, and season with salt and pepper.
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5.
Remove the zucchini from water and drain well. Arrange fan‑shaped on warmed plates and place the mash on top (use a ring if desired). Add arugula on top. Slice the steaks and arrange them over the arugula mash. Drizzle the stock and some truffle dressing around and over the meat and salad.
