FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA
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 OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
BEEF WELLINGTON WITH MADEIRA SAUCE
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
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.
FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA
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
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
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the meat on both sides with salt and pepper. Set aside.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Cook briefly, stirring and pour in the wine.
- Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Swirl in the remaining butter and serve the sauce with the meat.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
FILET OF BEEF WITH PORT OR MADEIRA SAUCE
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
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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