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.
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
BEEF RICHELIEU WITH MADEIRA SAUCE
This is a show-stopping dinner party entree.A whole beef tenderloin is roasted and served with potatoes,tomatoes, and mushrooms. All this is served with a wonderful Madeira wine sauce.Originally from an April 1979 issue of Bon Apetit magazine.
Provided by Leslie in Texas
Categories Vegetable
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Madeira Sauce:.
- *This can be prepared up to 3 days ahead and refrigerated.
- Combine first four ingredients in small saucepan and bring to a boil.
- Reduce heat and simmer 3 minutes.
- Mix some of the sauce with the cornstarch and then stir into the pan.
- Continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
- Season with salt and pepper.
- Beef Richelieu:.
- Preheat oven to 375°F.
- Cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
- Drain well and set aside.
- While potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
- Transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130°F).
- When meat is done, remove from oven, cover loosely with foil and keep warm.
- While meat is roasting,cook tomatoes in enough salted water to cover over medium-high heat until tender, about 5 minutes.Do NOT overcook.
- Drain and let cool slightly before peeling; cover and keep warm.
- Melt butter in large skillet over medium high heat.
- Add mushrooms and sauté until lightly browned.
- Remove from skillet and keep warm.
- Add remaining 3 tablespoons butter to skillet and heat over medium- high.
- Add potatoes and saute until evenly browned.
- To serve, transfer meat to heated platter and surround with vegetables.
- Degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
- Spoon some sauce over meat, reserving remainder to pass separately. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 1273.7, Fat 85.5, SaturatedFat 37.7, Cholesterol 315.9, Sodium 447.6, Carbohydrate 39.4, Fiber 6.7, Sugar 8.4, Protein 83.3
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.
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