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Truffled Fillet of Beef Sandwiches Recipe

Truffled Fillet of Beef Sandwiches

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

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Average Rating:

Total Reviews: 37

Showing 21-30 of 37

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  • on October 04, 2009

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    A great hit again

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  • on September 29, 2009

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    I concur with previous post that best source for the black truffle butter is dartagnan.com. Ordered previously from Williams-Sonoma and was pretty unhappy to find that they sent the D'Artagnan product and simply charged quadruple the price. Ordered directly from source the next time and saved a bundle. Shelf life is not terribly long, so don't order too much. Great as a light spread on bread alone.

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  • on September 28, 2009

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    Although I didn't have the truffle butter, this is one of the best sandwiches ever! I put the tender filet on homemade baquettes spread with horse-radish mayo and it was great! While the bread cooled, I cooked and rested the beef. When we were ready, I took about 5 minutes to put it all together and we loved it. The smells coming from the kitchen were also a great tease.Can't wait to serve this with out football crowd!! Thanks Ina!

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  • on September 23, 2009

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    I made this tonight for my son and grandchildren. I used a Vons two and a half lb. fillet. It was worth the $27.00 I paid for it. I made my own black truffle butter by mixing black truffle oil into softened butter and slathered it on the baguettes. I went by your recipe, and everyone thought it was the best sandwich ever! My grandson remarked it was better than Subway. My son and daughter-inlaw ate the leftovers cold later and thought it was even better than the first time. I will certainly make it again soon!!

    Diane
    Yucaipa. CA

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  • on September 13, 2009

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    You can find black truffle butter at Williams-Sonoma. The jar is 2.65oz for $26.00. A little pricey but is available at this store. AWESOME recipe!!!!

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  • on September 06, 2009

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    I have been making her recipes, and as I type, I am consuming this sandwich. Like the other reviewer, I used a Ciabatta...As well, I could not find the black truffle butter, so I melted a bit of butter....poured some white truffle oil in the butter and simply brushed the bread.

    This is yet another new favorite Barefoot Contessa recipe...(you should try her scallop gratin.

    Shannon
    Houston, TX

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  • on May 09, 2009

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    This is the Fillet reciped. The sandwhich was great and all the ingredients complimented each other well. I used cuban bread instead of a baquette and toasted it. It was so yummy and not as tough/hard as a baquette. The fillet had great flavor and was even great cold the next day as left overs. This is definitely a go to recipe to use again and again. Thanks Ina, I love your show and all the good eats!

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  • on May 09, 2009

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    I made this recipe for my mother the evening this episode aired. durring the entire meal no one spoke, all you heard was mmmmmmmmmm.
    now this is her request for mother's day.

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  • on April 26, 2009

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    I made this recipe for 25 and it was delicious! I did an 8 # fillet mignon cooked to internal temp of 125 and it was perfection... order your black truffle butter from www.dartagnan.com. It is so easy and all the guests raved.

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  • on April 13, 2009

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    I made this for Easter Dinner and it was absolutely unbelievable.....I had a rather difficult time finding the Truffle Butter, but when I did, it was worth it. It was very easy to make and made quite a presentation. I am sure that the family will request this again at another special dinner event. Thanks Ina!

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