Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies

Submitted by NovaLee

• Ready In: 28mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 filet mignon, 1 1/2 inch thick (dry with paper towel)
• 4 teaspoons olive oil
• salt and pepper
• 1 medium shallot, minced
• 1 cup madeira wine or 1 cup sherry wine
• 1 teaspoon anchovy paste
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons unsalted butter, softened
• salt and pepper

directions

1. Heat oven 450°F.
2. Heat a skillet (not nonstick) over high heat until very hot.
3. Rub steaks with oil and then salt and pepper.
4. Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
5. Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
6. While baking make sauce.
7. When steaks are done put on a platter cover and let rest 5 minutes.
8. In skillet the steaks were in heat pan medium low heat.
9. Add shallots stir until soft.
10. Add Madeira and rest of the ingredients.
11. Scrape up the bits in pan.
12. Simmer until reduced to 1/3 cup.
13. Stir in butter.
14. Serve over steaks.

Reviews

[GirlEatsWorld]

This was delicious. Unfortunately I did not have any filet mignon, but i had a very nice small black angus thick cut steak that I used instead. Fast and simple to prepare with great flavor..would be great for a dinner party. I will keep this recipe.

 

[Dr. Jenny]

We thought this sauce was nice. It was easy to prepare with ingredients I typically have on hand. I used filet mignon and followed all instructions and ingredients as posted. Thanks.

 

[Teresa in Charleston]

This was so good! I used a red onion because the store didn't have a shallot & also used whole anchovy's that we mashed. I used red wine. I'm going to try it again and see how it turns out with all the exact ingredients. Thanks NovaLee!

 

[JustJanS]

This simple sauce is one of the best I've had over a steak in a long time. I used the sherry wine, and mashed anchovies as a sub for the paste. Like Kelly, we didn't have the filet mignon, but used it over T-bones. I can't wait to make this again.