05 Jul Fillet au Poivre with Truffle Oil Flavoured Mash

Posted at 14:31h in Beef, Drinks Pairing, Main Ingredient, Mains, Recipes, Red Wine, Vegetables by

Fillet au Poivre with Truffle Oil Flavoured Mash
Fillet au Poivre with Truffle Oil Flavoured Mash
Print Recipe
This fillet recipe has been part of my life since I started cooking and it is always lovely to prepare for guests. The truth is that it's really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps. The beautiful fragrant Truffle Flavoured oil makes this a truly unique dish! Go ahead and try it. You will not be disappointed!
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Fillet au Poivre with Truffle Oil Flavoured Mash
Fillet au Poivre with Truffle Oil Flavoured Mash
Print Recipe
This fillet recipe has been part of my life since I started cooking and it is always lovely to prepare for guests. The truth is that it's really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps. The beautiful fragrant Truffle Flavoured oil makes this a truly unique dish! Go ahead and try it. You will not be disappointed!
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Ingredients
  • 4 x 200g Good quality aged beef filets
  • Willow Creek Olive Oil
  • 50 ml Coarse cracked black pepper
  • 75 ml Laborie Alambic brandy
  • 500 ml cream
  • 400 grams potatoes
  • Willow Creek Truffle Flavoured Olive Oil
Instructions
  1. Peel and chop the potatoes and put into a sauce pan with cold water on a medium heat. Once the potatoes are cooked, mash with some butter, cream, seasoning and some truffle flavoured olive oil. Keep warm.
  2. Heat up a skillet or sauce pan till really hot.
  3. Rub the meat with the olive oil and roll in the coarse black pepper.
  4. Pan fry the fillets on all sides until well seared and golden brown for about 4 - 5 minutes.
  5. Pour the brandy into the pan and flambe until all the alcohol has burnt off.
  6. Remove the fillets from the pan and let rest for 10 minutes.
  7. Add the cream to the pan and let it reduce to about half while continuously stirring. Season to taste.
  8. Place the rested fillets into a hot oven just before plating and warm for about 3 - 4 minutes just until the center of the meat is warm.
  9. Serve the fillets with the cream sauce and the truffle flavoured mashed potatoes.