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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. CanadiansLoveDisney says:

    wow this looks good (and tastes good) This is a try for sure at home…

  2. Maria says:

    Love this! My favorite at Le Cellier…

  3. Paula says:

    Any idea how the filet will be served at the booth? Will it come with the Risotto?

  4. AJ says:

    Canadians — Let me know how it goes!

    Maria — Mine too!

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

  5. 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 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.

  6. AJ 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!!

  7. 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.

  8. 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?

  9. 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!

  10. AJ says:

    Sara S — Awesome news!! Thanks for the review!

  11. 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..

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