Beef fillet with truffle mash
A French dinner for the galley that best on calm days or at anchor, about 20 min hands-on.
- Dinner
- French
- ⏱ 20 min
- 🌊 Sea tolerance 2/5
- 👑 Luxury
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef fillet (tenderloin)680 g (170 g)
- Potato880 g (≈ 4 potatos) (220 g (≈ 1 potato))
- Butter60 g (15 g)
- Cooking cream (UHT)120 g (30 g)
- Black truffle paste (jar)20 g (5 g)
- Green beans320 g (80 g)
Method
- Boil and mash the potatoes with butter, cream and truffle paste.
- Sear the fillet on all sides; cook to your liking and rest 5 minutes.
- Slice; serve with the mash and green beans.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 780
- protein
- 40 g
- fat
- 49 g
- carbs
- 45 g
- sugar
- 6 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in. Not counted: Black truffle paste.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes