Prep 10 mins
Cook 15 mins
This makes enough for about two servings of filet mignon, but can be used for any cut of beef. Double, triple, etc. as needed.
- 1 teaspoon butter
- 1 garlic clove, finely chopped
- 1 tablespoon onion, finely chopped
- 1⁄2 cup madeira wine
- 1⁄2 cup beef stock
- 1 ounce gorgonzola, crumbled
- In a small saute pan heat the butter to medium-high.
- Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
- Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
- Add the beef stock and reduce by half.
- Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
Really good, different sauce for the stake! So tasty and no cream there. Nice combination of madeira and blue cheese. Added plenty black pepper.
Mercy - I made this the other night to go with some nice rib-eye steaks and it was really lovely! There was just the right amount of cheese, so that the sauce wasn't overwhelmingly "blue cheese" tasting. It didn't seem too rich either, just the right amount of flavor and richness... Hope this makes sense! Either way, my dh and I loved it!