Email to Cat      

Filet Mignon with Madeira Sauce

Source of Recipe


From "Alfred Portale Simple Pleasures"






List of Ingredients



• 4 center-cut tenderloin filets, 2-1/2 inches thick (6 to 8 ounces each)
  
• Coarse salt and freshly ground black pepper
  
• 2 Tbsp vegetable oil
  
• 4 Tbsp unsalted butter (1/2 stick), half of it kept cold and cut into cubes (divided)
  
• 1 sprig rosemary
  
• 1 sprig thyme
  
• 2 Tbsp minced shallots
  
• 1/4 cup Madeira
  
• 2 cups low-sodium chicken broth
  
• 1 Tbsp Dijon mustard
  






Instructions



1. Remove the filets from the refrigerator 30 minutes before cooking, and season with salt and pepper to taste.
   
   
2. Heat the oil in a heavy-bottomed sauté pan or skillet over medium-high heat. Add the filets and sear 3 to 4 minutes per side. Add 2 tablespoons of the butter (the unrefrigerated portion) and the rosemary and thyme sprigs to the pan, and reduce the heat to medium-low. Cook an additional 14 minutes for rare, 18 minutes for medium-rare, and 20 minutes for medium, depending on the thickness of the filets.
   
   
3. While the steaks are cooking, baste continually with the butter-oil mixture in the pan, taking care not to let the butter burn. Transfer to a platter and cover loosely with aluminum foil to keep the filets warm.
   
   
4. Pour off all but 2 tablespoons of the fat from the pan. Add the shallots and cook, stirring, for 2 minutes. Add the Madeira and cook, scraping up any flavorful bits that are stuck to the pan. Add the broth, increase the heat to high, and cook for 12 to 15 minutes, or until the liquid has reduced by three-quarters and is lightly thickened and nicely flavored.
   
   
5. Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots. Return the sauce to the pan over medium-low heat and whisk in the mustard, then the remaining 2 tablespoons butter, 1 cube at a time. Add salt and pepper to taste. Serve each filet on a warmed dinner plate with some sauce spooned over it.
   
   Makes 4 servings.