Filet of Beef with Sauce Perigourdine

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
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Olive oil, for cooking

8 shallots, peeled and sliced 

Salt and pepper

One 750-milliliter bottle red wine 

1 quart beef stock 

1 quart beef scraps

1 head garlic, halved (with skin on) plus 2 cloves, peeled and smashed 

1 yellow onion, cut into chunks with skin on 

Stems from 1 bunch fresh parsley

Vegetable oil, for cooking

Four 8- to 10-ounce pieces filet mignon

2 tablespoons butter 

1 bunch fresh thyme 

One 8-ounce can truffle peelings or a whole black truffle 


  1. Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
  2. Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
  3. Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.
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