Go Back
A perfectly grilled filet mignon with grill marks, topped with a sprig of fresh rosemary, sizzling over an open flame.

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.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 2
Course: dinner
Cuisine: French, Modern European Cuisine
Calories: 800
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.