Filet, Truffle Corn and Mash with Fried onions

Initially, I was intimidated with the idea of making filet at home and one should not be intimated. Having super high heat to sear the sides and create a peppery, crust around the tender steak makes all the difference.

The final product

Adapted from Barefoot Contessa

  • 2 beef tenderloin steaks, about 1-1/4 inches thick and 4 ounces each (Whole Foods has the best quality steak in our area)
  • Salt and pepper to taste
  • 2 teaspoons olive oil
  • 1 teaspoon butter

Pat any excess moisture off of the steaks with a paper towel. This is the trick to make a nicely seared crust. Season with salt and pepper on both sides. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. (If you prefer your steaks more done, lower the heat after the initial searing to prevent them from burning.)

Place on individual serving dishes. Drizzle some of the pan juices over each steak. Serve immediately.

The extra cheddar crunch to the mash is French’s Cheddar Fried Onions. The secret to “truffled” corn is adding butter, pepper and truffle salt you can find from Sur La Table or Williams Sonoma.

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