Beef Richelieu With Madeira Sauce Recipes

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 RICHELIEU WITH MADEIRA SAUCE

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.

BEEF WELLINGTON WITH MADEIRA SAUCE

Steps:

• 1. Season beef with salt and pepper. Place the oil in a saucepan and sear the meat on all sides. Remove and let cool. Brush the meat with mustard
• 2. Place the mushrooms in a food processor and puree. Add the salt,pepper, onion powder, and garlic powder. Cook in a dry pan until all moisture has evaporated.
• 3. Lay out the prosciutto on a piece of cling wrap each slightly overlapping the other. Spread the mushroom mixture over the prosciutto. Place beef in the middle and roll the prosciutto and mushroom mixture over the beef. Roll tight with the cling wrap and twist the ends closed. Place in refrigerator for 15 minutes
• 4. Roll out the pastry big enough to cover the meat. Place the meat in the center of the pastry. egg wash the ends and place the meat in the middle. Fold each side over the meat then enclose the sides. Cut off any extra pastry. Egg wash the entire thing. Score the outside for venting
• 5. Place parchment paper on baking sheet and oil it. Place meat seam side down on baking sheet and bake at 400 degrees for about 40 minutes internal temp 130 degrees. Let rest for 10 minutes before cutting
• 6. Meanwhile make the sauce. In a saucepan bring the wine shallots and thyme to a boil and reduce to about 1/3 cup. Add the beef broth and vinegar. Cook until slightly thickened. Taste and season with salt and pepper. Stir in the butter and remove from heat. Serve over the wellington.