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Truffled Fillet of Beef Sandwiches Recipe

Truffled Fillet of Beef Sandwiches

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Oven Rules

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 1-10 of 35

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  • on March 30, 2012

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    I saw Ina demonstrate this on tv and thought that it looked good but didn't want to spend the money on fillet. Did a google search for fillet substitutes and the only thing I got was, "there is no substitute for fillet of beef". Well one Sunday I was feeling flush with cash and bought a whole fillet at COSTCO. I ended up cooking 2.25 lbs for 25 min and that was a little longer than I should have. I changed the bread to ciabatta rolls and couldn't find truffle butter and thought that horseradish mayo might be good. Well, one bite from my 13 y/o and husband and they were sold!!! Both of them said that it HAD to be made again. When I asked my husband if it was worth the $22.00 for the beef used, he unequivocally agreed that at ANY COST this sandwich must be made! WORTH IT!!! TRY IT!!!

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  • on January 03, 2012

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    I tried this recipe once and had a great success. My children loved it as well. We are having this tonight with soup. Great for a cold night dinner. Thanks Ina.

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  • on November 29, 2011

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    Awesome!! Whole Foods didn't have Fillet of Beef or Black Truffle butter so I used Chateaubriand and white truffle butter and used Ciabatta bread. All you have to know is this is one of the best sandwiches i have ever had. Loved it and love Ina.

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  • on October 24, 2011

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    Delicious Sandwich! I put my own spin on it and made an aus jus with a can of beef stock and the drippings from the roast. My husband loved it so much he posted a picture on facebook that was followed by a swarm of friends supporting the local sandwich shops.

    Thanks for the easy roast cooking tips Ina!

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  • on May 27, 2011

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    This sandwich was a pleasant surprise! We knew it was going to be interesting and it ended up being really really good. My picky daughter liked it too and normally I can not get her to eat arugula. Get the truffle butter, it is a must! And do what Ina says and have a really clean oven!

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  • on February 08, 2011

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    Did this for Super Bowl SUnday in a condo during a ski vacation. So didn't have my own equipment. Family loved the sandwiches. I used truffle oil (first time I ever used it mixed with butter. Clearly, the smell and taste are individual and we were split 50-50. I also made up a butter with garlic, champagne mustard and red wine vinegar. Preferred that much more.

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  • on January 01, 2011

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    This turned out very tasty BUT I think that the roasting on a flat pan can cause a lot of smoke in your house. My smoke detector in my kitchen kept going off and it was really annoying. I ended up cooking this a little longer because it was very rare at 25 minutes, even after resting for 15. I will definitely make this again but I will probably use a roasting pan,

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  • on December 31, 2010

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    While I am a big fan of Ina's this recipe was really boring. I used nothing but the best ingredients and prepared it as outlined. The result was a below average, nothing special sandwich. I am glad I only served it to my husband and didn't include guests.

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  • on December 27, 2010

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    Fantastic, made it with brown honey french bread.drizzeld with a little real balsamic,. outstanding, glas of wine olala. She is the best, a real down to earth chef.

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  • on November 06, 2010

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    I did everything according to her recipe and I ended up having to turn the heat down and cook for a little longer so the outside wouldn't burn. I even watched her video and let the beef cool off before I made it. Maybe I'm weird, but I don't really like rare meat, and her idea of med rare was still rare... After I cook it a little longer I know it will be delicious! Maybe I need to re-check the oven rules :(

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