If you’re looking for a restaurant-quality dish that brings elegance and incredible flavor to your table, this Le Cellier Filet Mignon with White Truffle Butter Sauce is the perfect recipe. Inspired by the famous dish served at Le Cellier Steakhouse in Disney’s Epcot, this filet mignon is tender, juicy, and full of flavor, topped with a luxurious white truffle butter sauce that elevates it to gourmet status. The filet mignon itself is one of the finest cuts of beef, known for its tender texture and subtle, rich taste. Paired with the earthy, aromatic flavors of truffle butter, this dish delivers a dining experience that feels special and indulgent.
In this guide, I’ll walk you through each step of recreating this iconic dish at home. We’ll cover tips for perfectly searing the filet, making the smooth and flavorful truffle butter sauce, and plating it beautifully. I’ll also share some variations, serving ideas, and how to prepare this dish in advance. Whether you’re planning a romantic dinner, celebrating a special occasion, or just treating yourself to a gourmet meal, this recipe will make the experience unforgettable.
Why You’ll Love This Recipe
Restaurant-Quality Flavor: The combination of perfectly cooked filet mignon and rich truffle butter sauce brings the flavors of a five-star restaurant to your own kitchen.
Elegant Presentation: This dish is perfect for date nights, special occasions, or impressing guests with a sophisticated presentation.
Tender and Juicy: Filet mignon is one of the most tender cuts of beef, and with this recipe, you’ll achieve a juicy, perfectly cooked filet every time.
Luxurious White Truffle Sauce: The white truffle butter sauce adds an incredible depth of flavor with its earthy, aromatic notes, making the dish feel truly decadent.
Simple Ingredients: With a high-quality cut of meat and a few key ingredients, you can create a memorable meal that’s easy to prepare yet incredibly impressive.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Yield: Serves 2
- Serving Size: 1 filet with truffle butter sauce
Nutritional Information (per serving)
- Calories: 650 kcal
- Carbohydrates: 4g
- Protein: 40g
- Fat: 52g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (6-8 oz each), about 1.5 inches thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary or thyme (optional, for aromatics)
For the White Truffle Butter Sauce:
- 1/4 cup unsalted butter, softened
- 1 teaspoon white truffle oil (adjust to taste)
- 1 clove garlic, minced
- 1/4 cup heavy cream
- 1/4 cup beef or vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, finely chopped (optional, for garnish)
Step-by-Step Instructions
Step 1: Prepare the Filet Mignon
- Season the Filet: Pat the filet mignon dry with paper towels to remove any excess moisture. This helps create a nice sear. Season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 15-20 minutes before cooking, which promotes even cooking.
- Heat the Skillet: In a heavy-bottomed skillet, such as cast iron, heat the olive oil over medium-high heat until it’s hot and just starting to shimmer. For a perfectly cooked filet, a preheated skillet is essential for achieving a nice crust without overcooking the interior.
- Add the Filet to the Skillet: Place the seasoned filet mignon in the skillet and sear without moving it for about 3-4 minutes on each side. Use tongs to carefully flip the filet and cook for another 3-4 minutes on the other side, or until it reaches your desired level of doneness.
- Add Aromatics: If using, add fresh rosemary or thyme sprigs to the skillet during the last 1-2 minutes of cooking. This infuses the filet with subtle herbaceous notes without overpowering the natural beef flavor.
- Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130°F, while medium is about 135°F. Remove the filet from the skillet 5-10 degrees below your desired doneness, as it will continue cooking slightly while resting.
- Let the Filet Rest: Transfer the filet mignon to a plate, cover loosely with foil, and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
Step 2: Prepare the White Truffle Butter Sauce
- Infuse the Butter with Garlic: In a small saucepan over medium heat, melt the butter and add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter.
- Add the Cream and Broth: Pour in the heavy cream and broth, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes until it begins to reduce and thicken slightly. The sauce should be smooth and creamy.
- Add Truffle Oil and Seasonings: Stir in the white truffle oil, salt, and freshly ground black pepper to taste. Adjust the amount of truffle oil based on your preference, as it can be quite potent. The sauce should be aromatic and full of earthy truffle flavor.
- Finish the Sauce: Continue to simmer for another 1-2 minutes until the sauce reaches your desired consistency. For a thicker sauce, let it simmer a bit longer, or for a thinner sauce, add a splash of broth.
Step 3: Plate and Serve
- Plate the Filet Mignon: Place each filet mignon on a plate, spooning the truffle butter sauce over the top. Garnish with fresh parsley or chives for a touch of color and flavor, if desired.
- Serve Immediately: Serve the filet mignon hot, with extra truffle butter sauce on the side if desired. The sauce enhances each bite, making it rich, luxurious, and truly memorable.
How to Serve Le Cellier Filet Mignon with White Truffle Butter Sauce
This filet mignon is a versatile main dish that pairs beautifully with a variety of sides and accompaniments:
- With Roasted Vegetables: Serve alongside roasted asparagus, carrots, or Brussels sprouts for a complete meal with texture and color.
- With Mashed Potatoes or Risotto: Pair with creamy mashed potatoes or a rich risotto to balance the richness of the filet and truffle sauce.
- With a Side Salad: A simple green salad with a light vinaigrette can help cut through the richness of the dish and provide a refreshing contrast.
- With a Glass of Wine: A full-bodied red wine like Cabernet Sauvignon, Merlot, or a Pinot Noir pairs wonderfully with filet mignon and enhances the flavors of the dish.
Additional Tips for Success
- Choose High-Quality Filet Mignon: Look for USDA Prime or Choice filet mignon for the best flavor and tenderness. The quality of the meat is key to a delicious final dish.
- Don’t Skip the Resting Time: Allowing the filet to rest before slicing helps keep the juices in the meat, making it more flavorful and tender.
- Use Fresh Ingredients: Fresh garlic, high-quality truffle oil, and real butter make a noticeable difference in the richness and flavor of the sauce.
- Adjust Truffle Oil to Taste: Truffle oil is potent, so start with a small amount and adjust to your liking. Too much can overwhelm the delicate flavor of the filet mignon.
- Avoid Overcooking the Filet: Filet mignon is best when cooked to medium-rare or medium. Overcooking can make the filet dry and less tender.
Recipe Variations
- Herb-Crusted Filet Mignon: Add a layer of finely chopped fresh rosemary, thyme, and garlic to the filet before searing for an herbaceous crust that adds depth of flavor.
- Red Wine Reduction Sauce: Substitute the white truffle butter sauce with a red wine reduction for a different take. Simmer red wine, shallots, and beef broth until reduced and thickened, then drizzle over the filet.
- Peppercorn-Crusted Filet: Coat the filet with cracked black pepper before searing for a peppery crust that adds a subtle spice to the dish.
- Blue Cheese Crust: Top the filet with crumbled blue cheese after searing and broil briefly until melted. The blue cheese adds a creamy, tangy note that complements the rich beef.
- Garlic Butter Filet: If you’re not a fan of truffle, use garlic butter with fresh herbs as a topping instead. Melted garlic butter enhances the natural flavor of the filet without overpowering it.
Freezing and Storage
- Storing Leftovers: Store any leftover filet mignon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or in the oven to maintain tenderness.
- Freezing: The filet can be frozen, though the texture may change slightly. Wrap it tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: For best results, reheat the filet in the oven at a low temperature or in a skillet with a bit of butter. Avoid microwaving, as it can make the meat tough.
Special Equipment
- Cast Iron Skillet: A cast iron skillet is ideal for searing the filet, as it retains heat well and creates a beautiful crust.
- Instant-Read Thermometer: This ensures you reach the desired doneness without overcooking the filet.
- Small Saucepan: Use a small saucepan to prepare the truffle butter sauce for even heating and easy stirring.
Frequently Asked Questions
1. Can I substitute truffle oil with something else?
Yes, if you prefer not to use truffle oil, you can substitute with a touch of garlic or herb butter for a flavorful sauce without the truffle.
2. What if I don’t have heavy cream for the sauce?
You can substitute half-and-half or whole milk, but the sauce may be slightly thinner. For a richer consistency, you can add a small pat of butter.
3. Can I grill the filet mignon instead of pan-searing?
Yes, grilling the filet mignon is a great option. Sear each side over high heat, then finish on indirect heat until the desired temperature is reached.
4. Can I use a different cut of steak for this recipe?
Ribeye or strip steak are good alternatives, though the texture and flavor will differ slightly from filet mignon.
5. How much truffle oil should I use?
Start with 1 teaspoon, then taste and add more if desired. Truffle oil is very potent, so a little goes a long way.
Conclusion
This Le Cellier Filet Mignon with White Truffle Butter Sauce recipe brings together the tender texture of filet mignon and the luxurious flavor of truffle for an unforgettable dining experience. With minimal ingredients and straightforward steps, you can recreate a restaurant-quality dish that’s perfect for special occasions or whenever you want to indulge in a gourmet meal. The juicy, perfectly cooked filet paired with the creamy, aromatic truffle butter sauce delivers a rich, satisfying flavor that’s sure to impress. Whether you’re hosting a dinner party, celebrating a milestone, or simply treating yourself, this recipe will make any meal feel special. Enjoy the process and savor every delicious bite!
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Le Cellier Filet Mignon with White Truffle Butter Sauce
- Total Time: 35 minutes
- Yield: Serves 2
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (6–8 oz each), about 1.5 inches thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary or thyme (optional, for aromatics)
For the White Truffle Butter Sauce:
- 1/4 cup unsalted butter, softened
- 1 teaspoon white truffle oil (adjust to taste)
- 1 clove garlic, minced
- 1/4 cup heavy cream
- 1/4 cup beef or vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
Step 1: Prepare the Filet Mignon
- Season the Filet: Pat the filet mignon dry with paper towels to remove any excess moisture. This helps create a nice sear. Season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 15-20 minutes before cooking, which promotes even cooking.
- Heat the Skillet: In a heavy-bottomed skillet, such as cast iron, heat the olive oil over medium-high heat until it’s hot and just starting to shimmer. For a perfectly cooked filet, a preheated skillet is essential for achieving a nice crust without overcooking the interior.
- Add the Filet to the Skillet: Place the seasoned filet mignon in the skillet and sear without moving it for about 3-4 minutes on each side. Use tongs to carefully flip the filet and cook for another 3-4 minutes on the other side, or until it reaches your desired level of doneness.
- Add Aromatics: If using, add fresh rosemary or thyme sprigs to the skillet during the last 1-2 minutes of cooking. This infuses the filet with subtle herbaceous notes without overpowering the natural beef flavor.
- Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130°F, while medium is about 135°F. Remove the filet from the skillet 5-10 degrees below your desired doneness, as it will continue cooking slightly while resting.
- Let the Filet Rest: Transfer the filet mignon to a plate, cover loosely with foil, and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
Step 2: Prepare the White Truffle Butter Sauce
- Infuse the Butter with Garlic: In a small saucepan over medium heat, melt the butter and add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter.
- Add the Cream and Broth: Pour in the heavy cream and broth, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes until it begins to reduce and thicken slightly. The sauce should be smooth and creamy.
- Add Truffle Oil and Seasonings: Stir in the white truffle oil, salt, and freshly ground black pepper to taste. Adjust the amount of truffle oil based on your preference, as it can be quite potent. The sauce should be aromatic and full of earthy truffle flavor.
- Finish the Sauce: Continue to simmer for another 1-2 minutes until the sauce reaches your desired consistency. For a thicker sauce, let it simmer a bit longer, or for a thinner sauce, add a splash of broth.
Step 3: Plate and Serve
- Plate the Filet Mignon: Place each filet mignon on a plate, spooning the truffle butter sauce over the top. Garnish with fresh parsley or chives for a touch of color and flavor, if desired.
- Serve Immediately: Serve the filet mignon hot, with extra truffle butter sauce on the side if desired. The sauce enhances each bite, making it rich, luxurious, and truly memorable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 filet with truffle butter sauce
- Calories: 650 kcal
- Sugar: 1g
- Fat: 52g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g