Tagliata di Manzo & Truffled Smashed Potatoes

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I have been seeing a lot of smashed potatoes around lately and thought I would give them a try only to find they can be a bit trickier than I first thought. But finally, after a few mishaps, I think I  found the secret to successfully smashing potatoes.

Use a firmer potato that holds up when cooked. I found success with the Yukon Gold. Boil the potato whole until fork tender but do not overcook or it will not hold up to smashing.

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Place the potatoes on a baking sheet that has been sprayed with cooking oil.

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Using a potato masher, gently press down and smash the potato. I have found that if I cut a few small slits in the potato first that helps with the pressure and smashes the potato more evenly.

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Sprinkle some salt, pepper, and a tablespoon of fresh chopped rosemary over the potatoes.

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Bake in a preheated 450°F oven for 20 minutes, or until the potatoes start to brown.

While the potatoes bake prepare the steak. I recently started getting my meat from a butcher and have found it to be a better cut that cooks up mouth-watering tender. I highly recommend it.  Purchase two boneless beef tenderloins.

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Rub the fillets with truffle oil. You can use either white or black. I like to use white truffle oil on potatoes and black truffle oil on meat as it has an earthier taste to it and works well with the meat. But use what you have on hand. As with the potatoes, sprinkle some sea salt, pepper, and a tablespoon of fresh chopped rosemary on both sides of the meat.

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Sear the steak using a cast iron skillet. Cook the steaks 6 – 8 minutes, turning frequently to ensure an even searing. Remove from the pan and leave to rest for 3 minutes.

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Serve immediately. – Ella

Tagliata di Manzo & Truffled Smashed Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients


• 4 medium Yukon Gold Potatoes
• 1 tablespoon Kosher salt
• 2 teaspoons ground black pepper
• 2 tablespoon fresh rosemary
• 4 tablespoons truffle oil
• 2 boneless beef tenderloins

Directions

  1. Place the whole potatoes in a medium pot and cover with water. Boil until fork tender.
  2. Preheat oven to 450°F.
  3. Spray a baking sheet with cooking spray. Place the potatoes on the baking sheet and, with a potato masher, gently press down to “smash” them. Sprinkle each potato with salt and pepper and a tablespoon of the rosemary. Drizzle 3 tablespoons truffle oil over the potatoes. Bake 20 minutes or until the edges start to brown.
  4. Rub the fillets with truffle oil, then sprinkle with remaining rosemary and salt and pepper.
  5. Heat a cast iron skillet. Add the fillet and cook for 6 – 8 minutes, turning frequently to ensure an even searing that gives the meat a browned crust. Remove from the pan and leave to rest for 3 minutes.
  6. Serve immediately.

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