Filet Mignon with Red Wine Sauce and Truffle Mash

Ingredients

• 4 beef fillet steaks, about 200 g each
• 2 tbsp butter
• 1 tbsp olive oil
• Flaky salt and black pepper
• Red wine sauce:
• 2 shallots, finely chopped
• 300 ml red wine (Bordeaux style)
• 200 ml veal stock
• 1 tbsp butter
• 1 tsp Dijon mustard
• Truffle mash:
• 800 g floury potatoes
• 100 ml cream
• 80 g butter
• 1 tbsp truffle oil
• Salt and white pepper

Method

1. 1Remove the steaks from the fridge 30 minutes before cooking. Season generously with salt and pepper.
2. 2Truffle mash: Boil the potatoes in salted water until tender. Pass through a ricer. Stir in warm butter, warm cream and truffle oil. Season with salt and white pepper. Keep warm.
3. 3Red wine sauce: Sauté the shallots in butter until soft. Pour in the wine and reduce to a third. Add the veal stock and reduce further to a sauce-like consistency. Stir in the mustard and finish with butter. Strain if needed.
4. 4Sear the steaks in butter and olive oil over high heat: 3 minutes per side for medium rare. Rest for 5 minutes.
5. 5Serve with the mash and red wine sauce on the side.