Epcot Food and Wine Festival Recipe: Le Cellier’s White Truffle Butter Sauce

It’s almost Epcot Food and Wine Festival time (the best time of the year!). So far, we know the Epcot Food and Wine Festival Booth Menus, and we even know the special events that will be offered at the festival. As we lead up to the big opening day, I’ll be posting reviews and recipes from the main event. Today, we have an incredibly indulgent recipe for you…

2011 Canada Booth

You know that I am a huge fan of Le Cellier Steakhouse in Epcot’s Canada pavilion. And when I go there, I often order the Mushroom Filet Mignon!

This fantastic filet — one of my favorites in Disney restaurants — is topped with a white truffle butter sauce that’s pretty freakin’ awesome. I love it so much that I recently discovered that I can order extra when I’m at the restaurant (and I do)!

Mushroom Filet Mignon with White Truffle Butter Sauce and Micro Chervil

This dish is scheduled to be featured in the Canadian Booth at the 2012 Epcot Food and Wine Festival, so I wanted to share a recipe for the sauce so you can make it at home!

If you’ve been dying to try it yourself but don’t have a trip planned, then this is the recipe for you!

1 shallot, sliced, and Olive oil to coat
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
1/4 cup butter, cubed
Juice of 1 lemon
kosher salt to taste
pepper to taste
1 tablespoon chives, minced fine

1. Sauté shallots in the olive oil until translucent.
2. Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.
3. Remove from heat and whip in the butter and truffle oil.
4. Season with salt and pepper.
5. Add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.

I can’t wait to dive into this at the 2012 Epcot Food and Wine Festival! I’ll see you in line at the Canada booth!

For more details and updates about the 2012 Epcot Food and Wine Festival, be sure to keep an eye on our 2012 Epcot Food and Wine Festival page!

Will you be trying this awesome sauce at home? Leave us a comment and let us know how it turns out for you!

Recipe Adapted From: All Ears


  1. says

    Canadians — Let me know how it goes!

    Maria — Mine too!

    Paula — No risotto. :-( I’m so sad about that. I love the risotto.

  2. Rich says

    Sad to admit, but never been before but I have an ADR in 53 days.

    I just made this tonight with some filets from a 1/4 I bought from someone local here in Iowa. (best beef ever..buy local and enjoy) Cooked perfectly medium in a stainless skillet. I used the recipe as a pan sauce, taking the meat out and using the fond and drippings. I forgot the lemon juice (even though it was on the counter) and used fresh chives from the garden, and I have to say, it knocked all our socks off! Everyone went back for 2nds. It even worked great over the horseradish mashed potatoes I had on the side.

    Heavy cream, plus butter….then used the rest of the cream and more butter in the mashed….do NOT count fat intake with this meal, but it was the most velvety sauce I’ve made.

  3. says

    Rich — Sounds ah-mazing! I’m so coming to your place for dinner! Enjoy your Le Cellier meal when you go in 53 days!!

  4. Alan Martin says

    Have made this a couple of times now and it is fantastic! I personally don’t strain the shallot from the sauce as I like the addition of them in the sauce.

  5. Alison S says

    I made this last night- but only could find black truffle oil at teh supermarket- the white truffle oil was out. The truffle oil was too overpowering. Anyone try it with white truffle oil?

  6. Sara S says

    Oh my goodness, I made this tonight and it was incredible! I screwed up and forgot the shallots and the chives so I improvised with a little onion and garlic in place of the shallots. I couldn’t find white truffle oil either and after the previous post I was afraid to use the full teaspoon of black truffle oil so I used about 3/4 of a teaspoon. Everyone loved it! Thanks for a great recipe!

  7. Scott Helfrich says

    2013 is in weeks and no new posts since last year….sad Disney
    I’ll be there though…booked rooms and tickets..

  8. Lorraine Pollachek says

    My son and I had this last November at the 2015 F&WF. It was simply unbelievable. It was served with mixed roasted mushrooms. Steven does not usually like cooked mushrooms (although he’ll eat them raw by the pound), but he loved them served with the filet mjgnon and white truffle butter sauce. He couldn’t stop talking about it, so instead of my traditional standing rib roast for Christmas dinner, I hunted down the recipe and made this dish for Christmas dinner. I hoped we wouldn’t miss the white truffle oil in the butter sauce, but (surprise!) I had some in the house. Thank goodness I pick up things like this when I see them.

    Anyway, the dish was a snap to make and was every bit as delicious as it was made by the professionals at Epcot. I made several pieces of filet a little more rare than we normally enjoy and I froze pieces of filet with a nice amount of mushrooms and mashed potatoes in freezer containers. Because I deliberately undercooked the filet to start with, the ready to serve meals thawed and reheated in the microwave beautifully.

    If you attend the F&WF, DO NOT miss out on this tasting. Whether or not you attend, definitely make this at home some time when you want to REALLY impress your guests.

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