Filet Mignon with Pomegranate Juice Reduction and Truffle Mashed Potatoes
Filet Mignon with Pomegranate Juice Reduction and Truffle Mashed Potatoes is a luxurious, gourmet dish. It is based on perfectly seared filet mignon steaks. It comes with a sweet and tangy pomegranate reduction sauce. It reaches its perfection when it`s served alongside creamy, truffle-infused mashed potatoes. With this dish you can see a perfect combination the richness of the beef and the vibrant flavors of fresh pomegranate and the aromatic depth of truffle oil or butter. Perfect for a special occasion or a fine-dining experience at home, this dish showcases a blend of modern European cuisine with a touch of sophistication.
Ingredients
- 2 filet mignon steaks about 6 oz each
- 2 olive oil
- Salt and pepper to taste
- 1 cup fresh pomegranate juice
- 1 shallot, minced
- 1 glove garlic, minced
- 1 honeyor maple syrup (optional)
- 4 YukonGold potatoes, peeled and chopped
- 1/4 cup heavy cream
- 2 butter
- 1-2 truffleoil or truffle butter
- Fresh herbs for garnish
Instructions
- Prepare the Filet Mignon: Preheat the oven to 400°F (200°C). Season the filet mignon with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until browned. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare. Remove and let rest.
- Make the Pomegranate Reduction: In the same skillet, sauté shallots and garlic until softened. Add the pomegranate juice and honey (if using), and simmer until reduced by half and thickened. Set aside.
- Cook the Potatoes: Boil the potatoes in salted water until tender, about 15-20minutes. Drain and mash with butter and cream. Stir in truffle oil or butterand season to taste.
- Plate the Dish: Spoon truffle mashed potatoes onto the plate, place the filet mignon on top, and drizzle with pomegranate reduction. Garnish with fresh herbs.