Recipe: Le Cellier Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce

One of the most popular dishes at the Epcot Food and Wine Festival is the Le Cellier wild mushroom beef Filet Mignon with truffle butter sauce. Now that the festival has kicked off for the 19th year, we’ve been getting requests for this recipe. Now you can make it at home!

Le Cellier Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce

Truffle Butter Sauce

1 shallot, sliced
1 tbsp extra virgin olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
1/4 cup butter, cubed
Fresh lemon juice
Course salt, to taste
Pepper, to taste
1 tablespoon chives, minced fine

1. Sauté shallots in the olive oil until translucent.
2. Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.
3. Remove from heat and whip in the butter and truffle oil.
4. Season with salt and pepper.
5. Add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.

Roasted Mushrooms

1/2 lb. mini-portobello mushrooms, cleaned and sliced
2 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
Course salt, to taste
Pepper, to taste

1. Preheat oven to 375º.
2. Toss mushrooms with olive oil. Add garlic; season with salt and pepper.
3. Place on parchment-lined sheet pan and roast for 20 minutes. Remove from oven and set aside.

Filet Mignon

4 6-ounce Filet Mignon
Course salt, to taste
Pepper, to taste
1 tbsp. canola oil

1. Preheat oven to 350º. Season beef on all sides with salt and pepper.
2. Heat oil in a large sauté pan or skillet over medium-high heat. Add steaks and sear, about 2 minutes each side. Transfer steaks to an oven-proof baking dish and place in oven for about 5 minutes for medium-rare.

To Serve

1. While steaks are in oven, add mushrooms to sauté pan and stir over medium heat for 2 to 3 minutes.
2. To serve, top steaks with mushrooms and 2 tbsp. of truffle butter sauce.
3. Serve immediately.

Are you a wine drinker? It is recommended to drink a Canadian Syrah with the steak, such as Mission Hill Family Estate Syrah.