Ingredients
The following ingredients have 4 Servings
- 1-1/2 cup Madeira wine
- 1-1/2 cup beef stock
- 4 filet mignon steaks ** (6 oz, each about 1 inch thick)
- 4 teaspoons coarse salt
- 2 teaspoons freshly ground black pepper
- 1-1/2 tablespoon olive oil (not extra-virgin)
- 3 tablespoon unsalted butter (divided)
- 1/4 cup shallots (minced)
- 1 tablespoon garlic
- 1-1/2 tablespoon fresh rosemary (chopped)
- ** If you did buy a whole beef tenderloin, do not worry. Please, watch the video on how to butcher beef tenderloin into filet mignon steaks.
Instruction
- Bring filet mignon steaks to room temperature for about 30 minutes to 1 hour prior cooking to ensure the steak cooks quickly and evenly.
- In a saucepan over medium-high heat, bring both the Madeira wine and the beef broth to a boil. Reduce the heat to medium and let simmer until only about half of the mixture (1-1/2 cup) remains and has slightly thickened. Reserve.
- Use paper towels to pat the filet mignons dry, and then season the steaks on both sides with coarse salt and freshly ground black pepper. Reserve.
- Meanwhile, heat a heavy-bottom large stainless steel or cast-iron skillet and add 1-1/2 tablespoon olive oil and 1 tablespoon butter. Over medium-high heat, sauté steaks until medium-rare (about 4 minutes per side). Transfer the steaks to a heated platter and cover loosely with foil while preparing the Madeira sauce.
- Saute shallots and garlic in the skillet for about 1 minute. Add the previously reduced wine-stock mixture and the rosemary. Allow the mixture to bubble for 2 minutes, scraping up any browned bits. Remove from the heat and whisk in 2 tablespoons butter. When the butter has melted, return the steaks to the pan, turning them in the sauce. Serve!
