Le Cellier Filet Mignon with White Truffle Butter Sauce and Mushroom Risotto
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4 servings
-
Calories
1045 kcal
-
Course
Main Course
Le Cellier Filet Mignon with White Truffle Butter Sauce and Mushroom Risotto
Description
This recipe includes several components: a filet mignon steak, mushroom risotto, and a white truffle butter sauce. The risotto is prepared by roasting mushrooms with garlic and seasoning, then cooking arborio rice slowly with beef stock, shallots, butter, and cream, folding in the roasted mushrooms and Parmesan cheese to achieve a creamy, al dente texture. The filet mignon steaks are seasoned and cooked with neutral oil, while the truffle butter sauce is made by simmering shallots in white wine, then combining with heavy cream, white truffle oil, butter, and fresh chives to create a smooth, fragrant sauce.
The filet mignon provides a tender and juicy main protein, enhanced by the rich, aromatic truffle butter sauce. The mushroom risotto offers a creamy, earthy counterpart with roasted mushroom pieces and Parmesan that add depth and texture. Together, they create a luxurious and balanced meal that highlights the unique flavors of truffle and mushroom.
This dish is suited to a refined dinner and can accommodate multiple servings if portions are adjusted. For timing, cooking the steak and finishing components simultaneously may benefit from additional help or multitasking, ensuring optimal doneness and temperature for each element upon plating.
Tips include maintaining the butter sauce at a steady temperature to avoid separation, finishing the risotto with cream just before serving to retain its creamy consistency, and the option to roast extra mushrooms to garnish the steak. Leftover truffle oil can be used in other dishes to add flavor.
Ingredients
Mushroom Risotto:
- extra-virgin olive oil to coat
- 2 ounces mushroom wild mushrooms or even baby bellas/creminis are good options here, sliced
- ¼ teaspoon garlic minced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon butter unsalted
- ½ shallot minced
- 4 ounces arborio rice
- 1 ¾ cups beef stock or beef broth
- ½ cup heavy cream
- 4 to 6 tablespoons Parmesan Cheese grated, Parmiggiano-Reggiano
White Truffle Butter Sauce:
- extra-virgin olive oil to coat
- ½ shallot sliced
- ½ cup white wine
- ½ cup heavy cream
- ½ ounce white truffle oil 1 tablespoon
- 2 tablespoons butter cubed, unsalted
- lemon juice as needed, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 ½ teaspoons chive minced
Filet Mignon:
- 4 beef tenderloin steak 1 ½ to 2-inches thick; about 8 ounces each, filet mignon
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- neutral cooking oil as needed for stove-top cooking, generic cooking oil
Instructions
To make the Mushroom Risotto:
- Preheat the oven to 375°F.
- Toss the olive oil, mushrooms, garlic, salt and pepper. Place on a sheet pan and roast for 20 minutes. Set aside.
- In a 3-quart heavy pan, melt half the butter over medium heat. Add the shallot, season with salt and pepper and saute until translucent. Add the rice and cook for 3 minutes, stirring frequently until it begins to look translucent and a white dot is clearly visible in the center of each grain.
- Meanwhile bring the beef stock to a simmer. Begin to add the beef stock about ¼ cup at a time (seasoning occasionally), simmering and stirring until each addition has been absorbed by the rice before adding the next.
- After all the beef stock is added, heat the cream in the same saucepan just until hot, but doesn’t boil over. Keep warm. Fold the roasted mushrooms into the risotto. Begin adding the hot cream, ¼ cup at a time and begin tasting.
- When ready, the rice should be al dente. It should be slightly loose with a creamy consistency. If the risotto is still too firm, or the sauce is drying out and not free-flowing, add more hot stock or even water until it is al dente and creamy.
- Remove pan from the heat and stir in the remaining butter and cheese. Serve immediately.
To make the White Truffle Butter Sauce:
- In a small saucepan over medium heat, add the olive oil and the shallots and sauté until translucent. Add the wine and reduce by 90 percent, about 14 to 16 minutes. Add the cream and reduce by 75 percent, about 12 to 14 minutes (caution: the cream will boil over if the heat is too high; keep an eye on the cream, stir regularly, and reduce gently).
- Remove from the heat and whisk in the butter and truffle oil. Add lemon juice to taste, and season with salt and pepper. Strain the mixture, stir in the chives and keep warm. The sauce will thicken as it rests off the heat.
To make the Filet Mignon:
- Season the filet mignon steaks generously with kosher salt and freshly ground black pepper (I also like to use a little paprika and Worcestershire sauce, but this is a personal preference, and optional to you). Leave the steaks out at room temperature for about 30 minutes so they are not too cold before you start cooking them. You can grill your filet mignon steaks or cook them on the stove-top/oven.
To Grill:
- Heat your gas grill to about medium-high. Place the steaks on the grill and cook, flipping the steaks over about halfway through, until you reach your desired doneness (about 130°F for medium-rare or 140°F for medium). The amount of time will depend on the size of your steaks and the heat of your grill. Use a thermometer to be sure they are cooked to your liking. Remove the steaks, cover with a lid or foil, and let them rest for about 5 minutes before serving.
To Cook on the Stove-Top/Oven:
- Preheat your oven to 400°F. Coat the bottom of a large oven-proof skillet, such as a cast-iron or stainless steel pan, with a neutral oil (like vegetable, grapeseed or avocado) and heat over medium-high heat. When the oil is about to smoke (it should be shimmering if you look at it from an angle) add the steaks. Cook for about 4 to 5 minutes per side until you get a nice seared crust on both sides.
- Transfer the skillet to the pre-heated oven and cook to your liking, about 10 minutes for medium, but use a meat thermometer to make sure (about 130°F for medium-rare or 140°F for medium). Remove the steaks from the oven, transfer to a cutting board or dish, cover with a lid or foil, and let them rest for about 5 minutes before serving.
To Serve:
- Spoon a serving of mushroom risotto onto each of 4 plates, top each with a filet mignon steak, and then top with a generous drizzle or spoonful of the white truffle butter sauce. Serve immediately.
Notes
- This composed dish benefits from cooking components simultaneously or having help to ensure all parts are ready together.
- Keep the truffle butter sauce warm but avoid overheating to prevent separation; stir occasionally to maintain texture.
- You can prepare the risotto slightly ahead and finish it just before serving by adding cream or broth to loosen it.
- If desired, roast extra mushrooms to serve atop the filet for added presentation and flavor.
- Leftover white truffle oil can be drizzled over pasta, mashed potatoes, or eggs for added aroma and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1045 kcal
% Daily Value*
| Calories | 1045kcal | 52% |
| Carbohydrates | 31g | 10% |
| Protein | 64g | 128% |
| Fat | 72g | 111% |
| Saturated Fat | 40g | 200% |
| Cholesterol | 327mg | 109% |
| Sodium | 625mg | 26% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
