This Disney recipe for the famous Le Cellier Filet Mignon tastes just like a visit to the Canada Pavilion in Epcot. Decadent White Truffle Butter Sauce tops mouthwatering beef tenderloin. Meanwhile, a bed of creamy Mushroom Risotto enhances this popular menu item from Disney's Le Cellier Steakhouse.
(This recipe was originally published in 2013, but was updated with new photos and content in 2020).
I visited Walt Disney World for a milestone birthday in 2013. The first park we visited after landing in Orlando was Epcot, and our first meal was lunch at Le Cellier Steakhouse in the Canada Pavilion.
I ordered the famous Le Cellier Filet Mignon topped with a luscious white truffle butter sauce. It was worth the calories and the price, which back in 2013 was a whopping $43.
Fast forward to 2020, the price has gone up to $59 and will likely continue in that direction. Although I know this is pretty typical with Disney, prices are always going up. As a life-long Disney fanatic, I will continue to pay! But it doesn't hurt to have the ability to recreate these epic dishes at home.
Case in point, this fantastic recipe allows Disney fans to replicate the beloved Le Cellier Filet Mignon at home. And for a fraction of the cost! Yes, beef tenderloin and white truffle oil are pricey ingredients, but when comparing to the price tag at Disney for the finished dish, you're definitely saving a lot! Regardless, I would still consider this a special occasion dish.
The 3 main components
Although over the years Le Cellier has slightly altered the plating of their famous filet, adding some other vegetables here and there, there are 3 main components that always make it onto the plate.
First is the creamy mushroom risotto. At Le Cellier they serve a moderate portion of this rich, umami risotto. In my kitchen, I'm a bit more generous 😉 These photos show a double portion of risotto on the plate. If you want, you can double the amounts for the risotto in the recipe. Totally up to you. If you end up with leftover risotto you can make risotto cakes or arancini!
Next, is the filet itself. You can grill it or sear it on the stove-top and finish it in the oven. I have provided both cooking methods in the recipe instructions.
Finally, the dish is topped with creamy, white truffle butter sauce. It's decadent, pungent, and totally takes this dish to another level. In many cases, the chefs at Le Cellier will top their filet mignon with a scoop of roasted mushrooms before spooning on the sauce. This is certainly an option you have as well. If you choose to do this, simply roast some extra mushrooms when you are roasting them for the risotto. Two birds. One stone.
Creating this dish is a bit of a balancing act. I'm not going to lie, if you are a beginner I wouldn't recommend making all 3 components at once. Maybe ask a family member or friend to help. None of the parts are particularly difficult to make, but they need to finish right around the same time, so again, it's a balancing act.
In the following steps, I will explain where you can do some advance prep to help yourself out. This recipe is SO delicious, and definitely worth making. I will walk you through everything.
How to make the Mushroom Risotto
I feel like a lot of people get intimidated by risotto. It's not nearly as scary as it seems. Trust me. There are a few basic steps to making risotto. First, make sure you use the correct type of rice. I recommend Arborio rice. You need a starchy rice to yield the creamy, al dente texture that is typical of risotto.
For this particular mushroom risotto recipe you will need to roast some mushrooms in advance. Use a mixture of wild mushrooms, or sliced cremini mushrooms. Toss them with some olive oil and minced garlic, season with salt and pepper, and roast until tender. Set aside.
Now we can start making the risotto. Melt some butter in a pan, and then add chopped shallot. Cook until softened, and then add your Arborio rice. Stir and cook for about 3 minutes until the rice begins to look translucent, and a white dot is visible in the middle of each grain (PHOTO 1).
Next, add about ¼ cup of simmering beef stock or broth. Stir periodically until most of the stock is absorbed. You do NOT need to mix your risotto nonstop. This is a misconception. You DO need to stir it regularly, but don't go crazy.
Continue adding the remaining beef stock, ¼ cup at a time, and then stirring until mostly absorbed (PHOTOS 2-4). Season with salt and pepper periodically too, but don't overdo it. You'll be adding cheese later, which contains plenty of salt.
Ok, pay attention because this is important. At this point, if you need to you can push the pause button on your mushroom risotto. If you are making all the components for the dish yourself, this might be a good idea. Simply remove the pan from the heat, cover, and set it aside. You can revive, and finish your risotto right before serving.
Let's pretend you're going to finish it now. Heat up some heavy cream until simmering but not boiling (it will overflow if you let it go too long). With the heat on medium, stir your roasted mushrooms into the risotto (PHOTO 5). Begin adding the cream, ¼ cup at a time, just like you did with the beef stock. The risotto should loosen up.
If you've added all the heavy cream, and the risotto tastes too firm (crunchy/not al dente), or the sauce is stiff and not free-flowing, add a bit more hot stock or even hot water until you get the right texture and consistency. Stir in some more butter, and grated Parmigianno-Reggiano cheese (PHOTO 6).
You're done! The risotto is ready to serve. If the rest of your components aren't ready, cover and keep warm. You can add a bit more hot broth or water periodically to loosen it back up. Risotto is more forgiving than you may realize! Professional kitchens often cook it partway and then finish it to order.
How to make the Filet Mignon
Cooking the filet mignon is the least complicated component of this dish. With that said, there are a couple different ways you can do it. If the weather is nice, I like to grill them outside. You will need someone to help in this case if you are cooking the risotto and sauce in your kitchen indoors.
If you're flying solo, don't stress! You can cook the steaks inside too. Simply season the steaks well (salt and pepper is perfect, but we also like to add paprika and Worcestershire sauce for extra flavor), and sear them in some oil in an oven-safe skillet. After you sear both sides, transfer the pan to a pre-heated oven and cook to your desired doneness.
For both grilled or stove-top/oven-cooked steaks here are the key temperature indicators for when your steak is done: about 130 degrees F for medium-rare and 140 degrees F for medium. How do you know they are done? Use a meat thermometer. Unless you're a professional chef, this is the most accurate way for you to know.
Remove the steaks from the grill or oven, and let them rest for about 5 minutes before serving.
How to make the White Truffle Butter Sauce
Now for the pièce de résistance, that epic sauce that makes the Le Cellier Filet Mignon truly a masterpiece!
Add a bit of olive oil to a small saucepan, and then stir in sliced shallots (PHOTO 1). When the shallots are soft and translucent, add white wine, and then cook until reduced by about 90 % (PHOTOS 2-3)
Next, add heavy cream, and reduce by 75 %, but be very careful the cream doesn't boil over (PHOTOS 4-5). Once the mixture is sufficiently reduced, remove from the heat and whisk in cubed butter and white truffle oil. It will emulsify, and get thick and glossy (PHOTOS 6-7). Add lemon juice to taste, and salt and pepper.
Strain the mixture and then stir in chopped chives (PHOTO 8). Your amazing sauce is ready! Keep it warm until you're ready to serve. This is an emulsified butter sauce and it CAN break, so it's safest to keep it at a steady temperature and stir or whisk occasionally.
Plating up the Le Cellier Filet Mignon
Now that you've made the 3 main components to this dish, you're ready to serve them! Scoop a portion of mushroom risotto onto each plate (these photos feature a double portion!), then top with a filet mignon steak, and finally drizzle or spoon the sauce over the top. Now that's a gorgeous dish!
Other Disney recipes you may like
- Boma Mustard (also great on steak!)
- Disney Cruise Line's Mexican Hot Pockets
- Salmon with Quinoa Salad and Arugula Chimichurri
- Beef Teriyaki Udon
- Honey Sesame Chicken
- Pollo a las Rajas
- Turkey Meatloaf with Onion Gravy (Disney Copycat Recipe)
- Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions
- Pumpkin Beignets
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Le Cellier Filet Mignon with White Truffle Butter Sauce and 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
- 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 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 saute until translucent. Add the wine and reduce by 90 percent. Add the cream and reduce by 75 percent (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.
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.
- 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.
- 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.
- 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 straight-forward 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!
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*