Beef Richelieu With Madeira Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Madeira Sauce:
  • *This can be prepared up to 3 days ahead and refrigerated.
  • Combine first four ingredients in small saucepan and bring to a boil.
  • Reduce heat and simmer 3 minutes.
  • Mix some of the sauce with the cornstarch and then stir into the pan.
  • Continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
  • Season with salt and pepper.
  • Beef Richelieu:
  • Preheat oven to 375°F.
  • Cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
  • Drain well and set aside.
  • While potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
  • Transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130°F).
  • When meat is done, remove from oven, cover loosely with foil and keep warm.
  • While meat is roasting,cook tomatoes in enough salted water to cover over medium-high heat until tender, about 5 minutes.Do NOT overcook.
  • Drain and let cool slightly before peeling; cover and keep warm.
  • Melt butter in large skillet over medium high heat.
  • Add mushrooms and sauté until lightly browned.
  • Remove from skillet and keep warm.
  • Add remaining 3 tablespoons butter to skillet and heat over medium- high.
  • Add potatoes and saute until evenly browned.
  • To serve, transfer meat to heated platter and surround with vegetables.
  • Degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
  • Spoon some sauce over meat, reserving remainder to pass separately. Garnish with parsley sprigs, if desired.
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