Beef Richelieu With Madeira Sauce

Submitted by Leslie in Texas

"This is a show-stopping dinner party entree.A whole beef tenderloin is roasted and served with potatoes,tomatoes, and mushrooms. All this is served with a wonderful Madeira wine sauce.Originally from an April 1979 issue of Bon Apetit magazine."

 

• Ready In: 2hrs 10mins
• Ingredients: 16
• Serves: 6-8

ingredients

• Beef Richelieu

• 2 lbs potatoes, peeled and shaped into ovals, approximately 1 1/2 inches in diameter
• boiling salt water
• 4 lbs beef tenderloin, filet
• 1 tablespoon canola oil
• 12 medium tomatoes
• salt water
• 1⁄4 cup butter (1/2 stick)
• 12 -16 whole mushrooms, approximately 1 1/2 inches in diameter
• 3 tablespoons butter

• Madeira Sauce

• 1 cup beef broth (preferably homemade)
• 1⁄4 cup dry madeira wine
• 1⁄4 cup butter (1/2 stick)
• 2 tablespoons finely chopped mushrooms
• 4 1⁄2 teaspoons cornstarch or 4 1/2 teaspoons arrowroot
• salt & freshly ground black pepper, to taste
• parsley sprig, for garnish

directions

1. Madeira Sauce:

2. *This can be prepared up to 3 days ahead and refrigerated.
3. Combine first four ingredients in small saucepan and bring to a boil.
4. Reduce heat and simmer 3 minutes.
5. Mix some of the sauce with the cornstarch and then stir into the pan.
6. Continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
7. Season with salt and pepper.

8. Beef Richelieu:

9. Preheat oven to 375°F.
10. Cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
11. Drain well and set aside.
12. While potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
13. Transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130°F).
14. When meat is done, remove from oven, cover loosely with foil and keep warm.
15. While meat is roasting,cook tomatoes in enough salted water to cover over medium-high heat until tender, about 5 minutes.Do NOT overcook.
16. Drain and let cool slightly before peeling; cover and keep warm.
17. Melt butter in large skillet over medium high heat.
18. Add mushrooms and sauté until lightly browned.
19. Remove from skillet and keep warm.
20. Add remaining 3 tablespoons butter to skillet and heat over medium- high.
21. Add potatoes and saute until evenly browned.
22. To serve, transfer meat to heated platter and surround with vegetables.
23. Degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
24. Spoon some sauce over meat, reserving remainder to pass separately. Garnish with parsley sprigs, if desired.