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Filet Mignon w/Madeira-Prune Sauce




Source of Recipe


K.arlette2011


List of Ingredients




Filet Mignon w/Madeira-Prune Sauce


5 large shallots, peeled & halved
3 teaspoons extra virgin olive oil, divided
1 tablespoon coarsely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 - 4 oz filet mignon or sirloin steaks, 1 1/4 inches thick, trimmed
3/4 cup Madeira (see Note)
1 - 14 oz can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all purpose flour
1 teaspoon tomato paste
1/4 cup pitted prunes, coarsely chopped


Recipe




Preheat the oven to 425ºF.

Toss the shallots with 1 teaspoon of the olive oil in a small baking pan.

Roast the shallots until they begin to brown; about 25
minutes.

Meanwhile, combine the thyme, salt & pepper in a small bowl.

Run this mixture all over the steaks.

Heat the remaining 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat.

Add the steaks & cook, adjusting the heat as necessary to prevent burning for 4 to 6 minutes per side for
medium-rare.

Transfer the steaks to a plate, tenting with foil to keep
them warm.

Add the Madeira to the same pan & cook for 1 minute.

Add the broth & bring to a boil.

Continue cooking until the liquid is reduced by about half; 10 to 12 minutes.

Combine the butter & flour in a small bowl.

Stir the tomato paste into the pan until it is dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a\ wooden spoon, until it is dissolved.

Add the prunes & continue cooking until the sauce has thickened; about 3 minutes more.

Add the roasted shallots & steaks to the pan, along with any accumulate juices.

Turn the steaks to coat them.

Cook until they are heated through; 1 to 2 minutes.

Serve the steaks with the pan sauce.