This is one of those meals that go all together and taste beyond amazing! Don’t be overwhelmed with all the work, it’s easy to break it down and do in stages to prep ahead of time.

Le Cellier Filet Mignon with White Truffle Butter Sauce and Mushroom Risotto
(Adapted from Mission Food Adventure)

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Mushroom Risotto:
Extra-virgin olive oil to coat
2 ounces sliced mushrooms (wild mushrooms or even baby bellas/creminis are good options here)
¼ teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
½ shallot minced
4 ounces Arborio rice
1 ¾ cups beef stock or broth
½ cup heavy cream
4 to 6 tablespoons grated Parmiggiano-Reggiano cheese

White Truffle Butter Sauce:
Extra-virgin olive oil to coat
½ shallot sliced
½ cup white wine
½ cup heavy cream
½ ounce (1 tablespoon) white truffle oil
2 tablespoons unsalted butter cubed
Fresh lemon juice as needed
Kosher salt and freshly ground black pepper
1 ½ teaspoons minced chives

Filet Mignon:
4 beef tenderloin (filet mignon) steaks (1 ½ to 2-inches thick; about 8 ounces each)
Kosher salt and freshly ground black pepper
Oil as needed for stove-top cooking

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 sauté 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
There are several components in this composed dish. You will likely need to cook a few things simultaneously to get the timing right, and it can help to have someone helping you in the kitchen to get it done at the same time.
You can keep the sauce warm in a covered saucepan, but be careful it doesn’t get too hot or too cold because the butter sauce can break. Stirring it occasionally and keeping it at a steady temperature will help avoid that.

You can prepare the risotto slightly in advance, and just finish it with the last touches of cream and maybe a bit of extra beef broth or water to loosen it back up right before serving. Believe it or not, risotto can be pretty forgiving.

If you have an extra helper to grill the steaks outside while you prep the sauce and risotto inside, this would work best. Otherwise I would suggest cooking the steaks on the stove-top/oven so you can keep a close eye on them while finishing up the sauce and risotto.

The one component of this dish I would say you could resuscitate most easily is the risotto. In professional kitchens they often make risotto most of the way, and then set it aside and then “finish” it right before serving. The risotto should be relatively free-flowing, not stiff or firm. I often add a touch of hot water right at the end (if I’m out of broth) to make sure it is loose enough before plating.

At Le Cellier over the years they have slightly changed the presentation of this dish. The Mushroom Risotto and White Truffle Butter Sauce are the 2 mainstays you can always count on. They also sometimes add roasted wild mushrooms on top of the steak before saucing, or other vegetables to the plate. You can certainly do this as well, although I’ve provided the most straightforward way to replicate this popular dish. If you want to add roasted mushrooms on top of your filet, simply increase the amount of mushrooms you are roasting for your risotto, then set aside the extra mushrooms for serving.

Please note that the photographs in this post feature a double serving of mushroom risotto on the plate. A normal serving in this recipe would be half that much. If you want a double serving of risotto like I feature here, just double that section of the recipe.

Use leftover white truffle oil to toss with pasta, stir into mashed potatoes, drizzle over scrambled eggs, and more!

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