Beef With Mushroom And Madeira Sauce Recipes

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
• Add in the mushrooms; saute until tender (about 10 minutes).
• Add in shallots with HALF the minced garlic; saute for about 3 minutes.
• Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
• Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
• Season steaks with salt and pepper, and add to skillet.
• Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
• Transfer the steaks to a plate.
• Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
• Add in Madeira and boil until reduced by half (this should take about 3 minutes).
• Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
• Add in cream and boil for about 2 minutes.
• This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
• Stir in the mushroom mixture, and then season the sauce with salt and pepper.
• Return the steaks to skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE

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.

SAUTE OF BEEF WITH MUSHROOMS IN MADIERA WINE SAUCE

Steps:

• Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives.

BEEF WITH MUSHROOM AND MADEIRA SAUCE

Steps:

• Shape ground beef into 4 oval patties 1 inch thick.
• Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
• Cut the bread diagonally into 4 3/4 inch thick slices and toast.
• Spread each with butter and place on dinner plates.
• Top each bread slice with a hamburger patty and keep warm.
• Add mushrooms to pan drippings.
• Cook over high heat until light brown, stirring constantly.
• Spoon mushrooms over patties.
• Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
• Pour over patties.

BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE

Steps:

• First make the mushroom mixture which can be made a day in advance.
• Melt butter in fry pan add onion, saute until soft add chopped mushrooms cook until moisture has evaporated, then add the cream stir over a low heat until thickened.Add parsley and season with salt and pepper. This part of the dish can now be set aside,if making it a day ahead store in fridge until ready to use.
• To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned. Remove from heat put on a plate and set aside to cool.
• While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef. Take two pancakes and lay them on top of the pastry, next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet. (allow fois gras to come to room temperature as this will make it soft and easy to spread) Then spread the mushroom mixture on, the same as the fois gras take the beef and place on top of the mushroom mix press down gently. Take remaining two pancakes place on top of fillet.Wrap the pastry around the fillet and fold in sides to envelope beef,and seal with beaten egg.
• Turn over and place seam side down on buttered baking tray. You can decorate the top with cut out pastry leaves if you want. The wellington has to be refrigerated now for one hour before baking.
• To cook preheat oven to 190°C and bake beef until pastry is golden brown approx 35-45 mins, a little longer if you prefer your beef more well done. Remove from oven and stand for 10mins before serving.
• Preparing the madeira truffle sauce.
• Bring broth and madeira to boil then turn down heat and simmer until reduced by half. Mix cornflour with water to form a paste and add just to thicken slightly, add truffles allow to simmer a few minutes more then add butter and serve immediately.
• It sounds complex but it really is not and it is well worth it for a special occasion. Most of it can be prepared in advance so you can enjoy time with your guests while it is cooking.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

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.