Filet Of Beef With Port Or Madeira Sauce Recipes

FILET MIGNON WITH MADEIRA SAUCE

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.

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

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

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA

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.

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.

FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE

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.

MADEIRA SAUCE

Steps:

• Make a roux with 1/2 the butter and flour.
• Set aside.
• In a second pan, saute the onion in the remaining butter.
• When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
• Add the stock of your choice and the roux and stir well.
• Continue to cook until the sauce begins to thicken.
• Add Madeira wine and cook until the sauce returns to a boil.
• Remove from the heat.