Thick-cut Filets Mignons with Truffled Butter

filets mignons truffle butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir.

Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious oven-cooked meals, by Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas.


Approx 85g truffled butter (Southern Sky Cheese Company)
6 filets mignons or eye fillets, each about 170g and 2 inches thick (Mount Gnomon Farm, Real Beef)
Salt and freshly ground pepper, to taste
Oil for cooking (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
Snipped fresh chives for garnish (Brocklands, Seven Springs Farm, Steve’s Vegies)
or finely shaved fresh truffle (Tamar Valley Truffles, Tasmanian Natural Garlic & Tomatoes)


Remove the fillets from the refrigerator about 30 minutes before roasting. Season both sides lightly with salt and pepper.

Preheat an oven to 230°C/450°F.

Heat a large, heavy ovenproof fry pan over high heat and add just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Turn the steaks over and immediately transfer the pan to the oven. Roast until rare to medium-rare, 3 to 4 minutes.

Meanwhile, remove the truffled butter from the refrigerator and cut into 6 equal slices.

Arrange the fillets on warmed individual plates and top each with a slice of truffled butter. Garnish with chives or truffle and serve immediately.

Serves 6