Prep 20 mins
Cook 35 mins
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.
- 4 tablespoons butter
- 2 tablespoons olive oil
- 14 ounces white button mushrooms, sliced (can use more)
- 2 -3 tablespoons shallots, finely chopped (or to taste)
- 1 tablespoon minced fresh garlic
- 1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
- 4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
- 1⁄2 cup madeira wine
- 1 1⁄2 cups beef broth
- 1⁄2 cup whipping cream
- 1 tablespoon flour, mixed with
- 1 tablespoon melted butter, to create a roux
- salt and pepper
- 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.
This was our main Christmas dish this year! Very tender and delicious!
I had to change the recipe as I prepared this in the house of my parents and not everything was available.
Instead of 1/2 cup Madeira wine I used 1/4 cup brandy and 1/4 cup of martini white (!)
And instead of 1 1/2 cups beef broth, 1/2 cup whipping cream and 1 tablespoon flour I used 2 cups of milk, 1 tablespoon of cornstarch and 1 teaspoon of broth beef broth base (powdered).
This came out perfect!
Thanks a lot posting this recipe.
I have made this many times and this dish never disappoints. It is a variation of Julia Child's "Boeuf Saute a la Parisienne." A couple of tips--when reducing the wine/stock, watch closely because it is very easy to over-reduce. Also instead of the beurre manie thickener, a tsp or two of cornstarch mixed with a little of the cream then added will thicken the sauce beautifully. I usually accompany this dish with a mushroom/onion pilaf and either a veg or a salad. A nice Chateauneuf du Pape rounds this out very well.
I made this exactly to the recipe and it was delicious! My son and husband both loved it and it reminded me of a dish from my favorite Italian restaurant. Beautiful recipe thank you