Beef Tenderloin Steak With Mushrooms and Madeira

“Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  2. Add in the mushrooms; saute until tender (about 10 minutes).
  3. Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  4. Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  5. Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  6. Season steaks with salt and pepper, and add to skillet.
  7. Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  8. Transfer the steaks to a plate.
  9. Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  10. Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  11. Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  12. Add in cream and boil for about 2 minutes.
  13. 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.
  14. Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  15. Return the steaks to skillet and cook until heated through (about 1 minute).
  16. Transfer to plates and spoon the sauce over.

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