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Peel and cube potatoes. Boil until fork-tender (about 15 minutes), then drain.
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Mash with butter, warm cream, truffle oil, salt, and pepper until smooth and creamy.
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Optional: stir in a bit of parmesan for added depth.
3. Roast the Mushrooms
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Toss mushrooms with olive oil, balsamic vinegar, salt, and pepper.
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Roast at 400°F (200°C) for 15–20 minutes, until browned and tender.
4. Steam the Asparagus
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Steam for 4–5 minutes until bright green and just tender.
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Sprinkle with a bit of salt or lemon zest for a fresh finish.
5. Prepare the Soft-Boiled Eggs
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Bring a small pot of water to a boil. Gently add eggs and cook for exactly 6–7 minutes.
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Transfer to ice water, peel, and slice in half.
🍽 To Serve
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Plate a generous scoop of truffle mashed potatoes.
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Top with roasted mushrooms.
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Add the filet mignon alongside, spooning over any garlic butter pan sauce.
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Place steamed asparagus and soft-boiled egg halves on the side.
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Garnish with fresh herbs, microgreens, or a drizzle of truffle oil.
💡 Why You’ll Love It
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Tender filet mignon infused with garlic butter and herbs
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Creamy mashed potatoes with earthy truffle richness
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Veggies & eggs for a nourishing, balanced plate
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A stunning dish that tastes just as luxurious as it looks!
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