Filet Mignon with Truffle Pomme Purée, Lemon Broccolini
Ingredients:
Truffle Pomme Purée
1 lb Yukon Gold potatoes, peeled and evenly chopped
4 Tbsp unsalted butter
¼–½ cup warm heavy cream
1–2 tsp white truffle oil (to taste)
Salt, to taste
Filet
2 filet mignon steaks (6–8 oz each), room temperature
1 Tbsp high-heat oil (avocado oil)
2 Tbsp unsalted butter
2 garlic cloves, smashed
Lemon Broccolini
1 bunch broccolini, trimmed
1 Tbsp olive oil
1 garlic clove, thinly sliced
Zest of ½ lemon
1–2 tsp fresh lemon juice (to taste)
Red Wine Reduction
1 small shallot, finely minced
1 cup dry red wine (Cabernet or Pinot Noir)
½ cup beef stock
1 Tbsp cold butter
Method:
Truffle pomme puree: Boil potatoes in well-salted water until very tender (about 15 minutes). Drain and allow excess moisture to evaporate. Pass through a ricer or mash until completely smooth. Fold in butter first, then warm cream until silky. Season with salt and finish with truffle oil (start light and adjust). Keep warm.
Filet: Preheat the oven to 250°F. Pat the filet dry and season generously on all sides with salt and freshly cracked black pepper. Place the steaks on a parchment lined baking sheet and transfer to the oven. Roast until the internal temperature reaches 115–120°F for medium-rare or 125°F for medium, about 20–35 minutes depending on thickness. Remove from the oven and let rest briefly while heating a cast-iron skillet over medium high heat.
Once the skillet is very hot, add a small amount of high-heat oil. Sear the steaks for 60–90 seconds per side, until a deep golden-brown crust forms. Reduce the heat slightly and add butter, and smashed garlic cloves to the pan. Tilt the pan and baste the steaks with the melted butter for about 30 seconds to enhance flavor and color. The internal temperature should finish at 125–130°F for medium-rare or 135°F for medium. Rest the steaks for about 5 minutes before serving to allow the juices to redistribute. Remove the garlic.
Red wine reduction: In the cast iron pan used to sear the steak sauté the shallots until soft (2–3 minutes). Add red wine and simmer until reduced by half. Add beef stock and continue simmering until sauce coats the back of a spoon (about 10–15 minutes total). Strain if desired. Whisk in cold butter at the end for shine. Keep warm.
Lemon broccolini: Preheat the oven to 425°F. Toss the broccolini with olive oil, salt, and freshly cracked black pepper, then spread in a single layer on a baking sheet. Roast for 12–15 minutes, until the stalks are tender and the tips are lightly charred and crisp. During the last 2 minutes of roasting, add thinly sliced garlic to the pan so it softens without burning. Remove from the oven and immediately toss with fresh lemon zest and a squeeze of lemon juice to brighten the flavor. Taste and adjust seasoning as needed before serving.
To serve: Spoon truffle pomme purée onto the plate. Arrange lemon broccolini alongside or slightly over the puree .Place filet on top. Spoon red wine reduction over the filet.
