Filet Of Beef With Madeira Sauce Recipes

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FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE



French-Style Roast Fillet of Beef With Madeira Wine Sauce image

A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.

Provided by BecR2400

Categories     Roast Beef

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) tenderloin filet of beef, center-cut and well trimmed of any fat, with a thin piece of pork back-fat tied on top in several pl (ask your butcher to do this for you)
unsalted butter
salt & freshly ground black pepper
1/3 cup finely chopped shallot (about 5 shallots)
1/4 cup water
1/2 cup madeira wine
1 teaspoon cornstarch mixed with 1 tablespoon water
3/4 cup heavy double cream
chopped fresh parsley

Steps:

  • Position a rack in the bottom third of an oven and preheat to 425F degrees (220C).
  • Butter the ends and bottom of the beef fillet and place in a small, heavy roasting pan (without a rack) in which it fits comfortably. Sprinkle with salt and pepper. Place in the oven and roast until an instant-read thermometer inserted in the center of the meat registers 120 F degrees (49C) for rare or 130F degrees (54C) for medium-rare, 20-30 minutes. Transfer to a warmed serving plate and cover loosely with a piece of aluminum foil to keep it warm. It will continue to cook a little.
  • Using a large spoon, skim off the fat from the pan juices. Place the pan over medium-low heat and add the shallots. Cook, stirring, until translucent, 3-4 minutes. Add the water, raise the heat to medium and stir, scraping up any browned bits stuck to the pan bottom. Add the Madeira, bring to a boil over medium heat and boil until reduced by about one-half. Combine the cornstarch mixture and the cream and stir until blended. Add to the pan and quickly stir into the juices. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
  • Cut the strings on the fillet, then remove the strip of fat tied to the top of the fillet and discard. Using a very sharp, thin-bladed knife, slice the meat crosswise into 12-14 slices, each about 1/2-inch (12 mm) thick. Spoon a little of the sauce onto each warmed plate and place 2 or 3 slices of meat on the sauce. Spoon the remaining sauce over the meat, garnish with the chopped parsley and serve.

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE



Roast Fillet Of Beef With Madeira-Mushroom Sauce image

Make and share this Roast Fillet Of Beef With Madeira-Mushroom Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, trimmed of fat and tied
1 tablespoon olive oil
1 1/2 cups sliced mushrooms
2 tablespoons finely chopped shallots
1/2 cup madeira wine
1/2 cup beef broth
1 teaspoon tomato paste
2 tablespoons butter
1 tablespoon finely chopped fresh parsley

Steps:

  • Sprinkle meat with salt and pepper; rub all over with the oil.
  • Place in small, shallow roasting pan.
  • Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
  • Turn once or twice.
  • Remove from pan; cover loosely with foil.
  • Spoon fat from pan.
  • Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
  • Add shallots, cook and stir briefly.
  • Add wine; cook and scrape the pan to loosen browned bits.
  • Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
  • Cook on high for 4 minutes.
  • Swirl in butter and parsley.

Nutrition Facts : Calories 777.8, Fat 63.2, SaturatedFat 25.5, Cholesterol 174.6, Sodium 268.2, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 42

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA



Fillet of Beef in Puff Pastry with Sauce Madeira image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 pound mushrooms, finely chopped
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 pounds puff pastry
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
Sauce Madeira, recipe follows
Watercress, for garnish
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
Salt and pepper

Steps:

  • In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
  • In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
  • Preheat oven to 450 degrees F.
  • Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
  • Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
  • Glaze the tops of the pastry with egg wash.
  • Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
  • Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
  • In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
  • Yield: Makes about 1 cup

FILET MIGNON WITH MUSHROOMS AND MADEIRA



Filet Mignon with Mushrooms and Madeira image

Categories     Mushroom     Steak     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about 3/4 inch thick)
1/2 cup Madeira
1 1/2 cups canned beef broth
1/2 cup whipping cream

Steps:

  • Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
  • Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

FILET MIGNON WITH MADEIRA SAUCE



filet mignon with madeira sauce image

Make and share this filet mignon with madeira sauce recipe from Food.com.

Provided by chia2160

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 tablespoons olive oil
3/4 lb sliced mushrooms
1/2 chopped onion
2 cloves chopped garlic
1 teaspoon thyme
salt and pepper
4 filet mignon
1/2 cup madeira wine
1/2 cup beef broth
1/2 cup heavy cream

Steps:

  • in skillet heat 2 tbsp butter with oil.
  • add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
  • add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
  • add madeira to pan, reduce by half.
  • add broth and reduce, add cream and stir to thicken.
  • add mushrooms back to pan, add filets to warm through.

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA



Fillet of Beef in Puff Pastry With Sauce Madeira image

Recipe courtesy Wolfgang Puck. Episode: Holiday Entertaining, Wolfgang-style. This is a very elegant way to serve your beef tenderloin. I have always loved preparing it this way, it is great for company and really not that difficult. The pastry is pre-made.

Provided by Manami

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

6 (6 ounce) filet of beef (steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 lb white mushroom, finely chopped
4 tablespoons heavy cream
salt & freshly ground black pepper
2 lbs puff pastry (2 boxes of frozen puff pastry)
1 egg, with
1 tablespoon water, lightly beaten, for egg wash
watercress, for garnish
1 cup madeira wine
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
salt and pepper

Steps:

  • FILET OF BEEF WITH PUFF PASTRY:.
  • In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
  • Set aside to cool completely.
  • In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
  • Add cream, salt and pepper.
  • Reduce over moderate heat to a thick puree.
  • Cool.
  • Preheat oven to 450 degrees F.
  • Divide pastry into 6 equal portions.
  • On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
  • Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
  • Top each tournedos with mushroom puree.
  • Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
  • Cut away excess pastry and decorate as desired.
  • Glaze the tops of the pastry with egg wash.
  • Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
  • Arrange each tournedo on a heated plate and garnish with watercress.
  • Pour (very lightly) the sauce Madeira around the tournedos.
  • SAUCE MADEIRA:.
  • In a saucepan, bring Madeira, shallots, and thyme to a boil.
  • Reduce to a simmer and cook until only 1/3 cup remains.
  • Add the stock; continue to reduce, over medium heat, until slightly thickened.
  • Whisk in the butter.
  • Season, to taste, with salt and pepper.

Nutrition Facts : Calories 1569.8, Fat 118.3, SaturatedFat 43, Cholesterol 209.7, Sodium 534.1, Carbohydrate 73.8, Fiber 3, Sugar 2.8, Protein 45.7

BEEF WELLINGTON WITH MADEIRA SAUCE



Beef Wellington with Madeira Sauce image

You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. -Janaan Cunningham

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1 beef tenderloin roast (4 to 5 pounds)
MADEIRA SAUCE:
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 tablespoons tomato paste
1/2 teaspoon beef bouillon granules
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 cup Madeira wine
FILLING:
2 cups chopped fresh mushrooms
4 shallots, chopped
1/4 pound sliced deli ham, chopped
1/4 cup minced fresh parsley
1 package (17.3 ounces) frozen puff pastry sheets, thawed
2 tablespoons 2% milk
1 large egg, lightly beaten, optional

Steps:

  • Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 453mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein.

FILET OF BEEF WITH PORT OR MADEIRA SAUCE



Filet of Beef With Port or Madeira Sauce image

My ex-mother-in-law gave me this recipe. It is decadent and delicious and I use it whenever I find beef tenderloin on sale. Perfect for an impressive dinner party.

Provided by KellyC

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 (6 lb) tenderloin filet of beef, well trimmed
6 medium mushrooms
1 (10 3/4 ounce) can beef gravy
7 tablespoons butter
salt
pepper
2 tablespoons shallots or 2 tablespoons onions
1/2 cup port wine or 1/2 cup madeira wine
1 lemon

Steps:

  • Heat 4 TBL butter in roasting pan on medium heat.
  • Add meat to the hot butter and brown it lightly on all sides.
  • Sprinkle with salt and pepper and set aside, covered with foil, until 30 minutes before serving time.
  • Wash, dry and slice the mushrooms.
  • Peel shallots or onions and chop enough to measure 2 TBL. In a medium skillet, melt 1 TBL butter. Add mushrooms and cook over medium heat for 5 minutes, stirring.
  • Sprinkle with salt and pepper . Add shallots or onions. Cook, stirring, until the liquid is reduced.
  • Add the can of beef gravy and 1/2 cup of wine.
  • Cook stirring until sauce is hot.
  • Taste and correct for seasoning then add a squeeze of fresh lemon.
  • Set the sauce aside.
  • Preheat the oven to 450F; place the browned filet in the preheated oven and roast 25 to 30 minutes for rare.
  • To test for doneness, pierce the meat to the center with a fork.
  • If the juices are red, it's rare.
  • If pink it's medium.
  • Don't overcook the meat!
  • Transfer the meat to a serving dish, keep warm and allow to rest while you finish the sauce.
  • Pour off most of the fat from the roasting pan.
  • Add the mushroom sauce to the roasting pan over medium heat, stirring to incorporate the brown bits from the pan.
  • Add 2 TBL butter and stir until butter is barely melted.
  • Spoon some of the sauce over the meat and serve the rest on the side with the meat as it is sliced.

Nutrition Facts : Calories 1130, Fat 91.8, SaturatedFat 38.9, Cholesterol 266.7, Sodium 499.2, Carbohydrate 6.2, Fiber 0.9, Sugar 1.5, Protein 63.2

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