When it comes to great flavor, Filet Mignon Sauce Madeira is unsurpassed and the delight of gastronomes. Perfect for romantic meals.
Filet Mignon Sauce Madeira
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 4 half-pound pieces filet mignon
- 2 Tablespoons olive oil
- 2 Tablespoons shallots, finely chopped
- 1/4 Cup Madeira wine
- 3/4 Cup beef broth
- 3 teaspoons butter
- 1 teaspoon flour
- 2 teaspoons parsley, chopped
- Sprinkle the meat on both sides with salt and pepper. Heat the oil and when very hot add the filets. Cover and leave on high heat about 5 minutes. Cook longer if you want medium or well-done meat.
- Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots.
- Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper.
- Cook until reduced by half.
- Meanwhile, blend 2 Tablespoons of butter and flour in small mixing bowl to form a paste (Beurre Manie). Stir it into the simmering sauce and cook briefly.
- Swirl in the remaining teaspoon of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley.
- Serve immediately.