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Wild Mushroom Beef Filet- from Disney's Le Cellier


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Rate this recipe 4.6/5 (13 Votes)


  • Steak:
  • 4 (8oz) filets
  • salt
  • pepper
  • olive oil
  • Truffle Buerre Blanc:
  • 1 Tbsp olive oil
  • 1 shallot, sliced
  • 1 cup dry white wine (I used Pinot Grigio b/c that is what I drink)
  • 1 cup heavy cream
  • 1/4 cup cold unsalted butter, cubed
  • 1 Tbsp truffle oil
  • 1/2 lemon, juiced
  • salt
  • pepper
  • Roasted Mushrooms:
  • 1/2 lb sliced mushrooms
  • 1 shallot, sliced
  • 1/4 cup minced garlic
  • 1/4 olive oil
  • 2 Tbsp unsalted butter


Adapted from


Step 1

For mushrooms:

Preheat oven to 400.

Toss mushrooms, shallots and garlic in olive oil. Place on baking sheet and bake for 20 minutes.

Melt butter in a saute pan, add roasted mushrooms and sauté for 3-5 minutes.

For truffle beurre blanc:
Heat oil in a medium saucepan; add shallots and cook until translucent.

Add wine and simmer until reduced by 90% - about 10 minutes.

Add cream and simmer until reduced by 75% - about 12 minutes.

Remove from heat and whisk in butter, a few pieces at a time. Whisk in truffle oil. Stir in lemon juice, salt and pepper to taste. Keep warm until ready to serve.

For steaks:
Grill steaks until desired temperature.

To serve:
Place steak on plate. Top with mushroom and drizzle with about 2 tablespoons of beurre blanc.

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