Wild Mushroom Beef Filet- from Disney's Le Cellier

Photo by Martha H.
Adapted from plainchicken.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from plainchicken.com

Ingredients

  • 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

Directions

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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