Beef Tenderloin with Truffle Butter and Lyonnaise Potatoes, with Shiitake Mushrooms and Falcon’s Perch Pinot Noir Demi-Glace

Courtesy of Chef Richard Lanza, Chef at Blackstone Steakhouse, Melville, New York 

Serves 2

  • 2 filet mignon (10 oz each)
  • salt and pepper

Season filet with salt and pepper, and grill to desired temperature.


  • 2 large Idaho potatoes, diced
  • 2 Tbsp butter, room temperature
  • 1 Tbsp parsley, chopped

Preheat oven to 400°F. Blanch the potatoes for 2 minutes, drain and toss with the butter, parsley, salt and pepper. Bake for 20 minutes in a baking pan until nicely browned.


In a sauté pan, cook the mushrooms with butter, then deglaze with J. Lohr Estates Pinot Noir and reduce by half. Add the demi-glace and reduce again until nicely thickened, adjusting seasoning as needed.

To Serve

  • 1/4 cup truffle butter

Top each filet with 1 oz truffle butter and place filet on top of the potatoes. Shiitake mushrooms should be placed on the opposite side of the plate and drizzled with demi-glace sauce. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!