Anniversary Dinner, Turf Course...Peppercorn crusted Filet with Truffle Whipped Potoatoes

Round 2, Turf Course. What could be better then a nice peppercorn crusted Filet with a bottle of Caymus Cab? Adding truffle whipped potatoes! I took a tip from Thomas Keller and modified it. Simmering the peppercorns in oil then letting them steep for an hour takes some of the bite off them.

Peppercorns:
I used 3/4 Pink and 1/4 Black. The pink have this nice sweet and spicy flavor while the black provide that bold spice. In a small saucepan add both the pink and the black peppercorns, cover with 1 1/4 C canola oil. Bring to a simmer the remove from heat, let steep 1 hour. Strain (reserve the oil) and place in zip lock bag. With a heavy skillet smash the peppercorns.

Filet Mignon:
2 6oz Filet
Salt
Cracked Peppercorns (recipe above)
1 shallot chopped
1/2 Cup Cognac
2 Tbs Cream
1 Tbs Chopped Tarragon

Season the Filet with salt. Coat two sides with the cracked peppercorn mixture. Let stand for 30 mins in order for the steak to come to room tempeture.

Heat the oven to 350. Set up a roasting pan with a rack. Heat a med skillet over med-high heat. Add 1Tbs of the reserved oil. Heat until almost smoking. Place the steak in the pan and sear for 2 mins. Flip over (place in a new spot in the pan) and sear for 2 more mins. Remove steak to the roasting pan and finish in the oven for 15 mins (until a thermometer reads 125)

In the skillet, reduce heat to med and add 1 Tbs of canola oil. Add the shallots and and cook for 2 mins. (remove from heat if they start to brown or burn) Add 1/2 Cup of cognac (be careful this is flammable ;) simmer down for 3 mins then add the cream and tarragon. Stir and remove from heat. (I strain mine but you can use it as is.)

Potatoes:
4 Yukon Gold Potatoes, peeled and chopped
1/4 C Butter
1/2 C Cream
1 Tbs Black Truffle Oil (add more to taste)
(Salt and Pepper)

Boil the potatoes until they fall off a fork. In a stand mixer (or use a bowl and a hand mixer) add the potatoes, butter, cream, truffle oil and salt and pepper. Whip. Taste. Add more of what ever you think it needs (don't you love cooking)

For the plate, spoon out some potatoes, top with a filet, and sauce .

Round 2, done!