Truffle Crusted Filet

By Ben · cooked up in Sprig

Black truffle and herb crust transforms tender filet mignon into something that fills the entire dining room with earthy, luxurious aromas. Each bite gives way to perfectly pink beef beneath a golden, crispy coating made with panko, fresh thyme, and finely grated truffle. The red wine reduction pools around each medallion, creating those restaurant-style flavor layers that make special anniversaries and celebrations feel truly memorable.

Ingredients

• 6 filet mignon steaks, 8 ounces each, trimmed
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3 tablespoons grapeseed oil

• 2 cups panko breadcrumbs
• 2 ounces black truffle, finely grated
• 1/4 cup fresh thyme leaves, minced
• 2 tablespoons fresh parsley, finely chopped
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard

• 2 cups dry red wine
• 1 cup beef stock
• 2 shallots, finely minced
• 3 tablespoons unsalted butter, cold
• 1 tablespoon fresh thyme leaves

Instructions

1. Remove filet mignon from refrigerator 45 minutes before cooking to bring to room temperature. Preheat oven to 425°F.
2. Season steaks generously with kosher salt and black pepper on all sides. Let rest while preparing other components.
3. For the truffle crust, combine panko breadcrumbs, grated black truffle, minced thyme, parsley, melted butter, and minced garlic in a bowl. Mix until evenly moistened and set aside.
4. Begin red wine reduction by combining red wine, beef stock, and minced shallots in a heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium and simmer until reduced to 3/4 cup, about 20-25 minutes.

1. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering. Sear filets for 2-3 minutes per side until deep golden brown crust forms.
2. Remove skillet from heat. Brush the top of each filet with Dijon mustard, then press truffle herb crust mixture firmly onto the mustard-coated surface.
3. Transfer skillet to preheated oven and roast for 8-12 minutes for medium-rare (internal temperature of 125°F), or until desired doneness is reached.
4. Remove from oven and let steaks rest for 5 minutes while finishing the sauce.

1. Finish the red wine reduction by whisking in cold butter one piece at a time off the heat, creating a glossy sauce. Strain through fine-mesh sieve and stir in fresh thyme leaves.
2. Warm serving plates in the oven for 2 minutes. Spoon 2-3 tablespoons of red wine reduction onto each plate.
3. Place crusted filet mignon on top of sauce, crust side up. Serve immediately while the crust is still golden and the beef is perfectly warm.

Chef's tips

Nutrition (per serving, estimated)

More from Ben

Mushroom Quesabirria Tacos

Crispy Honey Chicken

Garlic Chicken Bowtie Skillet with Paprika & White Cheddar

Are you this recipe's original author or publisher? Report a problem