How to Make the Perfect Filet Mignon with Truffle Hollandaise Sauce

White Truffle Hollandaise Sauce With Filet Mignon and Asparagus

Classic hollandaise sauce gets a serious upgrade with the addition of prized white truffles! They’re used here to make a highly flavorful truffle butter, which is in turn used to for basting the filets and also melted down for use in the creation of the hollandaise sauce.

An immersion blender is used here, to make quick and easy work of what can often be a finicky sauce – the secret is to use very hot butter and add it in slowly. 

Enjoy! 

Filet Mignon with Truffle Hollandaise (serves 2) 

Ingredients

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1.76 oz jar white truffle carpaccio, drained
• 2 1 1/2” thick filet mignons
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 large egg yolks, at room temperature
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• Pinch of fine sea salt
• 1 tablespoon hot water
• Roasted asparagus, for serving 

Procedure

Make the truffle butter: 

1. Beat the butter and drained truffles until light and fluffy.
2. Spoon onto a piece of wax paper and shape into a log.
3. Roll the log in the wax paper and refrigerate or freeze until firm. 

Prepare the filets: 

1. Pre-heat the oven to 275 °F and place a wire rack over a parchment-lined baking sheet.
2. Pat the steaks dry and season both sides well with salt and pepper.
3. Place the steaks on the wire rack and cook for about 20 – 25 minutes, using a meat thermometer for the most accurate results (85 – 90 °F for rare, 90 – 95 °F for medium rare, 100 – 105 °F for medium, 110 – 115 °F for medium-well and 120 – 125 °F for well done).
4. Remove the steaks from the oven and set aside.
5. Place 8 tablespoons of the truffle butter in a 1-cup Pyrex measuring cup and 1 tablespoon in a small dish.
6. Heat a heavy duty cast iron or stainless-steel pan over high heat till hot. Add the olive oil and heat until just smoking.
7. Carefully add your steaks and sear, without moving, for 2 minutes. Flip and sear the other sides for 2 more minutes. Use your tongs to sear the sides of each steak. Cook the steaks till the desired doneness is reached (115 – 120 °F for rare, 120 – 125 °F for medium-rare, 130 – 135 °F for medium, 145 - 150 °F for medium-well and 155 °F for well-done).  
8. Reduce the heat to low and add the tablespoon of truffle butter. When the butter has melted use a spoon to baste the steaks 2 – 3 times. Remove the steaks from the skillet and let rest while you prepare the hollandaise sauce.   

Make the hollandaise sauce:

1. Place the yolks, lemon juice, mustard, salt and hot water in a 2-cup Pyrex measuring cup.
2. Melt the 8 tablespoons of truffle butter in the microwave. 
3. Place an immersion blender into the bottom of the measuring cup and turn it on. With the blender running slowly pour in the melted truffle butter, blending until all of the butter is incorporated.
4. Plate your steaks and asparagus and pour the hollandaise sauce over. Serve immediately