Le Cellier: Wild Mushroom Beef Filet

Wild Mushroom Beef Filet

Le Cellier Steakhouse, Canada Pavilion, EPCOT

Serves 4

4 (8 oz) beef filets
olive oil

Truffle Buerre Blanc:
1 tablespoon olive oil
1 shallot, sliced
1 cup dry white wine
1 cup heavy cream
1/4 cup cold unsalted butter, cubed
1 tablespoon truffle oil
1/2 lemon, juiced

Roasted Mushrooms:
1/2 lb sliced mushrooms
1 shallot, sliced
1/4 cup minced garlic
1/4 olive oil
2 Tbsp unsalted butter

For the Mushrooms: Preheat oven to 400 degrees. Toss the mushrooms, shallots and garlic in olive oil. Place on a baking sheet and bake for 20 minutes. Melt butter in a saute pan, add the roasted mushrooms and saute for 3 to 5 minutes.

For the 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 the 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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