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Filet Mignon With Madeira Sauce
Filet mignon, or tenderloin, is the most tender cut of beef - but it's not heavy
on flavor. To compensate, this recipe calls for pan-roasting the filet and
basting frequently, so it forms a thick, fla
4 (6- to 8-ounce) center-cut tenderloin filets, 21/2-inches thick
Coarse salt and fresh-ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, half of it kept cold and cut into cubes
1 sprig rosemary
1 sprig thyme
2 tablespoons minced shallots
1/4 cup madeira
2 cups chicken stock or low-sodium chicken broth
1 tablespoon Dijon-style mustard
Remove the filets from the refrigerator 30 minutes before cooking and season
with salt and pepper.
Heat the oil in a heavy-bottomed saute pan or skillet over medium-high heat. Add
the filets and sear 3 to 4 minutes per side. Add 2 tablespoons butter and the
rosemary and thyme sprigs to the pan and reduce heat to medium low. Cook an
additional 14 minutes for rare, 18 minutes for medium rare and 20 minutes for
medium, depending on the thickness of the filets. (An instant-read thermometer
inserted into the center of the meat should register 125 to 130 degrees for
rare, 140 degrees for medium rare and 145 degrees for medium.)
While the steaks are cooking, baste continually with the butter mixture in the
pan, taking care not to let the butter brown. Transfer meat to a platter and
cover loosely with aluminum foil to keep the filets warm.
Pour off all but 2 tablespoons fat from the pan. Add the shallots and cook,
stirring, 2 minutes. Add the madeira and cook, scraping up any flavorful bits
that are stuck to the pan. Add the stock or broth, increase the heat to high and
cook 12 to 15 minutes or until the liquid reduces by three-quarters and is
lightly thickened and nicely flavored.
Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots.
Return the sauce to the pan over medium-low heat and whisk in the mustard, then
the remaining 2 tablespoons cold butter, 1 cube at a time. Add salt and pepper.
Serve each filet on a warmed dinner plate with some sauce spooned over it. Makes
4 servings.
Per serving (including 2 tablespoons sauce): 370 calories, 41 percent calories
from fat, 17 grams total fat, 6 grams saturated fat, 111 milligrams cholesterol,
2 grams carbohydrates, no fiber, 45 grams protein, 714 milligrams sodium (290 if
using low-sodium broth).
Adapted from Alfred Portale Simple Pleasures (William Morrow, 2004), by Alfred
Portale.
Copyright (c) 2006, South Florida Sun-Sentinel
Visit Sun-Sentinel.com
Filet mignon, or tenderloin, is the most tender cut of beef - but it's not heavy
on flavor. To compensate, this recipe calls for pan-roasting the filet and
basting frequently, so it forms a thick, fla
4 (6- to 8-ounce) center-cut tenderloin filets, 21/2-inches thick
Coarse salt and fresh-ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, half of it kept cold and cut into cubes
1 sprig rosemary
1 sprig thyme
2 tablespoons minced shallots
1/4 cup madeira
2 cups chicken stock or low-sodium chicken broth
1 tablespoon Dijon-style mustard
Remove the filets from the refrigerator 30 minutes before cooking and season
with salt and pepper.
Heat the oil in a heavy-bottomed saute pan or skillet over medium-high heat. Add
the filets and sear 3 to 4 minutes per side. Add 2 tablespoons butter and the
rosemary and thyme sprigs to the pan and reduce heat to medium low. Cook an
additional 14 minutes for rare, 18 minutes for medium rare and 20 minutes for
medium, depending on the thickness of the filets. (An instant-read thermometer
inserted into the center of the meat should register 125 to 130 degrees for
rare, 140 degrees for medium rare and 145 degrees for medium.)
While the steaks are cooking, baste continually with the butter mixture in the
pan, taking care not to let the butter brown. Transfer meat to a platter and
cover loosely with aluminum foil to keep the filets warm.
Pour off all but 2 tablespoons fat from the pan. Add the shallots and cook,
stirring, 2 minutes. Add the madeira and cook, scraping up any flavorful bits
that are stuck to the pan. Add the stock or broth, increase the heat to high and
cook 12 to 15 minutes or until the liquid reduces by three-quarters and is
lightly thickened and nicely flavored.
Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots.
Return the sauce to the pan over medium-low heat and whisk in the mustard, then
the remaining 2 tablespoons cold butter, 1 cube at a time. Add salt and pepper.
Serve each filet on a warmed dinner plate with some sauce spooned over it. Makes
4 servings.
Per serving (including 2 tablespoons sauce): 370 calories, 41 percent calories
from fat, 17 grams total fat, 6 grams saturated fat, 111 milligrams cholesterol,
2 grams carbohydrates, no fiber, 45 grams protein, 714 milligrams sodium (290 if
using low-sodium broth).
Adapted from Alfred Portale Simple Pleasures (William Morrow, 2004), by Alfred
Portale.
Copyright (c) 2006, South Florida Sun-Sentinel
Visit Sun-Sentinel.com
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