Food Network
Home> Recipes> Beef>
Truffled Fillet of Beef Sandwiches Recipe

Truffled Fillet of Beef Sandwiches

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 37

Showing 11-20 of 37

Sort by:

Newest

  • on December 27, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2010

    Flag

    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 :(

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2010

    Flag

    We love this recipe! The combination of flavors is outstanding and the truffle and arugula combination make it very special. The butter coating on the fillet carmelizes beautifully and adds a very special touch. We sometimes simply prepare fillet this way as an entree, for a very special dinner. If you like your beef on the rare or medium rare side, we recommend cutting off a few minutes from the recommended cooking time. And don't forget the resting step. It makes all the difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2010

    Flag

    as usual, i love whatever ina cooks. i have never made a filet of beef before. i didn't do this version, but another ina version that is larger and in her "parties" cookbook. this is unbelievable! i made it just for my husband and myself, thinking there would be plenty of leftover for hearty sandwiches. NOT! between the two of us, we keep going back into the kitchen, slicing another piece, and dipping it into the gorgonzola sauce. that recipe is also in the "parties" cookbook. now that i have used us as guinea pigs, i will be making this for a crowd, as it is as delicious at room temperture as it is hot. don't be afraid of the salt ratio, as it is needed. just follow the recipe, and you can't go wrong. ina zak and i love you! when is the next cookbook?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2009

    Flag

    I have been wanting to make this myself but my friend made it for me first and for my b-day!

    It is a simple recipe that is perfect for fun casual dinner parties. I am definitely keeping this in my arsenal

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2009

    Flag

    I cannot Believe the SALT that Ina put on this meat. She covered the meat with so much salt AND THEN POURED MORE SALT ON IT AFTER IT COOKED. WHAT IS WRONG WITH THIS WOMAN??? I can never watch her shows again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 12, 2009

    Flag

    What cut of meet is a filet of beef? Is it chateaubriand? Is it beef tenderloin?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 09, 2009

    Flag

    Great sandwich - and I've been using her recipe for roasted filet for years, except I skip the butter. We can't tell the difference taste-wise, but it makes a huge difference in keeping the oven clean.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 08, 2009

    Flag

    Absolutely excellent. Truffle butter important to the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 05, 2009

    Flag

    I have to admit, I altered the recipe a bit. First of all, I didnt have truffle butter, so I whipped up a butter, dijon mustard, garlic & balsamic vinegar mixture in its place. Also, I roasted the meat at 450 degrees for 45 minutes to make it medium-well. My husband LOVED this sandwich as did I. Will definitely make it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.