John Myers
Truffled Parsnip and Potato Mash with Caramelized Asparagus and Beef Fillet
The perfect truffled parsnip and potato mash with caramelized asparagus and beef fillet recipe with a picture and simple step-by-step instructions.
- 30 Pc. Asparagus green
- 5 Pc. Beef fillet
- 400 g Potatoes
- 300 g Parsnips
- 25 g Summer truffle
- 3 tbsp Truffle oil
- Olive oil
- 400 g Butter
- 200 ml Cream
- 3 Pc. Shallots
- 6 Stems Tarragon
- 2 tbsp Tarragon vinegar
- 200 ml White wine
- 4 Pc. Egg yolk
- 2 Stems Chervil
- 1 Pc. Lemon
- 3 Pc. Garlic cloves
- 2 Stems Rosemary
- 2 Stems Thyme
- Chilli threads
- 2 tsp Peppercorns
- Salt
- Pepper
- Sugar cane
- Peel the shallots and cut into cubes. Wash 3 tarragon stalks and 3 chervil stalks. Put on a saucepan and heat 1 teaspoon butter. Sauté shallots, tarragon stalks, chervil stalks and 2 teaspoons of white peppercorns and deglaze with 2 tablespoons of tarragon vinegar and 200 ml of sweet white wine. Reduce the whole thing to about 100 ml and sieve off the reduction.
- Tie the beef fillet with twine so that the fillet retains its shape. Peel the potatoes and parsnips and cut into pieces about 2 cm. Cook in salted water for about 12-15 minutes. Fry the beef fillet in a hot pan with garlic, rosemary and butter on both sides and place on the grid in the preheated oven at 85 degrees top-bottom heat for 12 minutes. It is important to put the fillet on the grid and not with the pan in the oven, as the heat distribution is completely different.
- Wash the asparagus and cut off the woody ends. Put on a pan with butter and cook the asparagus at a low temperature. Put on a saucepan with water. Beat the reduction and four egg yolks in a water bath. Chop the tarragon and chervil and add. Add 200 ml of clarified butter drop by drop to the mixture and beat with a whisk until a light foam forms. Here you have to make sure that the whole time is beaten, otherwise the egg will freeze. Add a little sugar to the asparagus and caramelize it for 5 minutes.
- Drain the potatoes and parsnips. Mash in a bowl. Add 120 g butter, 200 ml cream, 3 tablespoons truffle oil and 10 g chopped truffle and continue pounding until it becomes coarse. Take the meat out of the oven and let it rest for about 5 minutes so that the meat juice can distribute itself in the meat and the meat stays nice and juicy. If necessary, toss again in the used pan in butter and season with salt and pepper. Finally, season the sauce with lemon, salt and white pepper. Now it can be served. Grate the remaining truffle over the mash with a truffle grater.
Facebook Comments