12 Reviews

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.

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awalde December 25, 2010

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.

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lb3333 December 19, 2015

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

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KarlaGalvin November 12, 2015

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.

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Scribbler515 January 13, 2011

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.

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Josie #5 November 16, 2009

DH and I loved this tasty dish. Wonderful flavor, and it was not difficult to prepare despite the longer list of steps. Used the madeira wine and halved all ingredients to serve 2. We will definitely make this dish again. Thanks, Kitten!

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Dr. Jenny July 30, 2008

I made this wonderful dish for dinner tonight. I followed the recipe using dry thyme. I did use Medeira wine. It tasted like we were in a fancy, expensive steak house. Eveyone loved it. The sauce is so good. If you like Filet you will love this recipe. thanks for sharing it.

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Robyn:) November 15, 2006

Very tasty. I thought I had Madeira, but it was actually Marsala wine; turned out great anyway. Easy too. It's a keeper. Thanks. BTW - It didn't actually cause me any problems, but the 1/4 cup shallots mentioned in step 9 doesn't appear in the ingredients list.

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littleturtle November 12, 2006

YUMMY! Even the kids loved it! Thank you! I ended up using the Sherry instead of the Madeira and it was great, cant wait to try it with the Madeira!

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Shutterbug 5466 September 13, 2006
Beef Tenderloin Steak With Mushrooms and Madeira