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🍽️ Juicy beef fillet with creamy mashed potatoes and truffle sauce

742 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 100 ml milk
• 100 ml whipping cream (30%)
• 25 g soft butter
• truffle oil
• 4 steaks (approx. 150 g each)
• 2 tbsp sunflower oil
• sea salt
• pepper (from the mill)
• 150 ml veal stock
• 1 tbsp balsamic vinegar
• 10 g black truffle
• 4 tbsp white balsamic vinegar
• 2 tbsp grape seed oil
• 1 bunch arugula
• 1 zucchini
• 1 tbsp butter

Instructions

1. 1. Wash the potatoes thoroughly and peel them.
2. 2. Place the peeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 30 minutes until they are tender.
4. 4. Preheat the oven to 120 degrees Celsius with top and bottom heat.
5. 5. Wash the beef steaks and pat them dry with a kitchen towel.
6. 6. Heat oil in a pan and sear the steaks on both sides.
7. 7. Season the steaks with salt and pepper.
8. 8. Place the steaks on a rack set over a drip pan.
9. 9. Cook the steaks in the preheated oven for 10 to 15 minutes.
10. 10. Deglaze the pan with meat stock and balsamic vinegar.
11. 11. Reduce the sauce until it has reduced by about half.
12. 12. Clean the truffle and chop it finely.
13. 13. Mix half of the chopped truffle with white balsamic vinegar and grape seed oil.
14. 14. Wash the arugula, remove any tough stems, and let it drain well.
15. 15. Wash the zucchini and cut it into thin slices about 10 cm long.
16. 16. Blanch the zucchini slices for 1 to 2 minutes in salted water.
17. 17. Drain the cooked potatoes and press them through a potato ricer.
18. 18. Heat milk, cream, and butter together in a pot.
19. 19. Stir the warm milk mixture into the potatoes gradually.
20. 20. Fold in the remaining half of the chopped truffle into the mashed potatoes.
21. 21. Season the mashed potatoes with salt and truffle oil.
22. 22. Remove the sauce from the heat and stir in cold butter.
23. 23. Finally, season the sauce with salt and pepper.
24. 24. Remove the zucchini from the water and let it drain well.
25. 25. Arrange the zucchini in a fan shape on pre-warmed plates.
26. 26. Place a scoop of mashed potatoes on the zucchini (use a ring for shape if desired).
27. 27. Place the arugula on top of the mashed potatoes.
28. 28. Slice the beef steaks.
29. 29. Place the meat slices on the arugula.
30. 30. Drizzle the sauce and truffle dressing around the meat and over the salad.

Nutrition per serving

• kcal: 742
• Protein: 54 g · Fett/Fat: 41 g · Carbs: 38 g