Beef fillet with Truffle Potatoes

It has been a good new year so far, we had already some great recipes, so time now for a good piece de resistance, the beef fillet. I serve it with truffle potatoes, basically lovely creamy mashed potatoes with a bit of truffle oil and then chopped truffles. For the meat I take a Karan fillet. Karan is a South African breed, very nice and lean. It is good value for money, not as nice as a Scottish Black Angus, but for the price there is no complaints, Karan is lovely

I love truffles, of course I do, I love truffles, I love foie gras I love food. Always happy to try new things and they don't always have to be exotic.

Truffle is something not too many people cook with, even so I have to admit, I found it once in Seattle in the frozen section of a supermarket, wow, was I happy and we of course cooked straight a lovely dish with it.

Truffles go with many things, not just foie gras, no, it actually goes great with potatoes. The potatoes are the best carriers for this lovely subtle flavor, it is subtle that is for sure. If you use truffle oil, use it sparingly otherwise it will overpower your dish and it won't be the great dish you were hoping for

There are plenty of different truffles, I think I should actually write a separate blog about them, they really deserve it!

 

But of course the recipe would not fall under gourmet recipes if there is not some more labor involved.....hehehe, yes it is. The sauce I serve with the fillet is actually an oxtail sauce. It is a powerful yet subtle sauce that just goes perfectly well with the fillet and the truffles and the potatoes. It takes hours to cook, but boy is it nice!!!!!

So without too much chatting, let's go and check out the new recipe

1.8 Kg (4 lb) Karan fillet
15 G (0.5 oz) Salt
2 G Pepper
50 Ml (2 oz) Olive oil

1 Kg (2 lb) Oxtail
10 G (1/3 oz) Salt, pepper
50 Ml (2 oz) Oil
150 G (5 oz) Onion
10 G (1/3 oz) Garlic
100 G (3 oz) Carrots
100 G (3 oz) celeriac
100 G (3 oz) Leeks
50 G (2 oz) Tomato paste
10 G (1/3 oz) Rosemary
200 Ml (0.2 qrt) White wine
750 Ml (0.75 qrt) Brown veal stock
250 Ml (0.25 qrt) Demi glace

1500 G Potatoes
10 G Salt
2 G Pepper
100 Ml Milk
50 Ml Cream
50 G Butter
50 G Truffles, black
5 Ml Truffle oil

Roast the whole fillet in the butter till brown all round
Season to taste
Finish in the oven at 51 C for 3 hours
Cut the Oxtail in 5 cm pieces
Cut the vegetables in matignon
Season Oxtail
Roast in rotissoire till brown on both sides, take out
Pour away oil, then add matignon
Add tomato paste, roast some more, then deglacer with white wine, repeat twice
Add meat, herbs, stock and demi glace
Braise covered in the oven till tender.
Take the meat out carefully
Reduce sauce till nice and thick,add meat

Peel and cook the potatoes till soft
Drain off water
Dry the potatoes on the stove a bit
Boil up milk, cream and butter
Mix with potatoes
Add truffles and truffle oil
Season to taste