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Filet Mignon with Portobello and Truffle Sauce

Serves 2
Cook Time 15 minutes

1 cup dried Portobello Mushrooms
1/2 cup Organic Vegetable Broth
1/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon Amora Savora Mustard
1/2 teaspoon minced garlic (optional)
1/4 teaspoon Black Truffle Salt
1/8 teaspoon ground Tellicherry Peppercorns
DeCarlo Il Classico Novello Extra Virgin Olive Oil, to taste
2 (4-ounce) beef tenderloin steaks
1/2 cup wine

Reconstitute the Portobello Mushrooms. Remove with slotted spoon and set aside. Combine first 7 ingredients in a bowl. Heat a large cast-iron skillet over high heat. Coat pan with DeCarlo Olive Oil. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add Portobello Mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add wine, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in Portobello Mushrooms. Season with Black Truffle Salt and Tellicherry pepper. Divide sauce over steaks and serve.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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