Welcome to my cooking class part three. For this installment I chose to pair the Pan Seared Filet of Beef with the Truffle Potato Puree- known to laymen as steak and mashed potatoes. Both recipes are delicious, but I would put my flexitarian money on the steak, if forced to choose between the two. See recipes below.
– 2 8oz Center Cut Filets
– S+P to taste
– 2 tbs. Olive Oil
– 4oz (1 stick) Salted Butter, room temperature
– 5 cloves Roasted Garlic
– 1 tbs. chopped Parsley
1. Place butter, roasted garlic, and parsley in a mixer fitted with a paddle attachment. Beat until well combined. Remove and roll butter in plastic wrap into a tube shape (like a cigar). Transfer compound butter into freezer to set up and chill for at least 20 minutes.
2. Preheat oven to 400*. Coat fillets in olive oil, season with S+P to taste. Set aside.
3. Heat dry skillet to med/high heat. Sear both sides of each filet until well browned (1-2 min). Move to oven and continue to cook until desired “doneness.”
4. Remove beef from oven and let rest for 5 min. Serve with one slice of compound butter on top.
– 2 large Yukon Gold Potatoes
– S+P to taste
– 1 tbs. butter
– 2-4 tbs. Heavy Cream
– 1-2 tsp. truffle oil (white or black)
– 2 oz Mascarpone Cheese
1. Peel potatoes, large dice and boil in salted water until tender. Drain all water and return to pot potatoes were boiled in. Add butter, 2 tbs. heavy cream and Mascarpone cheese.
2. Mash with a hand masher until desired consistency. At this time, feel free to add more heavy cream, (teaspoon by teaspoon) for smoother potatoes. Add S+P to taste. Finally add truffle oil to taste. Serve immediately.