Le Cellier Steakhouse: Le Cellier Filet Mignon

Front Sign to Le Cellier

I couldn’t think of a better steak to start off with other than the Le Cellier Filet Mignon or “Wild Mushroom Beef Filet” from Le Cellier Steakhouse. Nestled inside of Canada at EPCOTs World Showcase, Le Cellier Steakhouse is a premium dining experience.

While taking the path back to Le Cellier, you go through a beautifully landscaped garden. This garden is a great place for pictures or just relaxing with places to wait for your reservation time to arrive.

If you are on the Disney Dining Plan, Le Cellier is a 2 credit table service meal. You will need a reservation to get a table. When you first get to the tables at Le Cellier, you will be amazed at the atmosphere. With a smaller restaurant, Le Cellier still feels open and spacious.

Gardens

This restaurant has one of the top steaks at Disney World. The Le Cellier Filet Mignon is topped with a truffle butter sauce. This beautiful steak has a very savory taste with the truffle butter. The steak is always cooked to perfection and is very tender.

Don’t want to sit down to try this? Not a problem! If you find yourself at Disney World during the Food and Wine Festival, stop by at the Canadian Pavilion and give it a try! This is a very nice way to try the Wild Mushroom Filet without sitting down, and getting a smaller portion.

Mushroom Beef Filet During Food and Wine Festival

  Le Cellier Wild Mushroom Beef Filet

Truffle Butter Sauce
1 shallot, sliced
1 tbsp extra virgin olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
1/4 cup butter, cubed
Fresh lemon juice
Course 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.

Roasted Mushrooms

1/2 lb. mini-portobello mushrooms, cleaned and sliced
2 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
Course salt, to taste
Pepper, to taste

Wild Mushroom Beef Filet
  1. Preheat oven to 375º.
  2. Toss mushrooms with olive oil. Add garlic; season with salt and pepper.
  3. Place on parchment-lined sheet pan and roast for 20 minutes. Remove from oven and set aside.

Filet Mignon

4 6-ounce Filet Mignon
Course salt, to taste
Pepper, to taste
1 tbsp. canola oil

  1. Preheat oven to 350º. Season beef on all sides with salt and pepper.
  2. Heat oil in a large sauté pan or skillet over medium-high heat. Add steaks and sear, about 2 minutes each side. Transfer steaks to an oven-proof baking dish and place in oven for about 5 minutes for medium-rare.

To Serve

  1. While steaks are in oven, add mushrooms to sauté pan and stir over medium heat for 2 to 3 minutes.
  2. To serve, top steaks with mushrooms and 2 tbsp. of truffle butter sauce.
  3. Serve immediately.

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