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    You are in: Home / Recipes / Beef Tenderloin Steak With Mushrooms and Madeira Recipe
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    Beef Tenderloin Steak With Mushrooms and Madeira

    Beef Tenderloin Steak With Mushrooms and Madeira. Photo by Buddy's Kitchen

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Kittencalskitchen's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 25, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2011


      I'm not much for red meat, but this recipe is fantastic. I did not have Madeira, so I used brandy, instead. I omitted the dairy due to a lactose-intolerant family member, and the sauce was still delicious. Five stars, for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2009


      Wow!! I made the Madeira sauce for a Beef Wellington recipe I have. The Madeira sauce made the meal! I actually enjoyed the sauce more than the beef! Thanks Kittencal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Beef Tenderloin Steak With Mushrooms and Madeira

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 764.1
    Calories from Fat 595
    Total Fat 66.2 g
    Saturated Fat 30.4 g
    Cholesterol 179.8 mg
    Sodium 404.0 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 1.1 g
    Sugars 1.9 g
    Protein 30.2 g

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