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



- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 14 ounces white button mushrooms, sliced (can use more)
- 2 -3 tablespoons shallots, finely chopped (or to taste)
- 1 tablespoon minced fresh garlic
- 1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
- 4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
- 1⁄2 cup madeira wine
- 1 1⁄2 cups beef broth
- 1⁄2 cup whipping cream
- 1 tablespoon flour, mixed with
- 1 tablespoon melted butter, to create a roux
- salt and pepper
directions
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- 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.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
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Reviews
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This was our main Christmas dish this year! Very tender and delicious!<br/>I had to change the recipe as I prepared this in the house of my parents and not everything was available.<br/>Instead of 1/2 cup Madeira wine I used 1/4 cup brandy and 1/4 cup of martini white (!)<br/>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).<br/>This came out perfect!<br/>Thanks a lot posting this recipe.
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My first try and it turned out beautifully, served it with fresh home made pasta, grilled asparagus and garlic sautéed green beans ( keeping everyone veggie happy). I t was a perfect dinner for family travelling with an uncertain arrival time. Once they were here it was 20 minutes to dinner on the table! I think this will be a new favourite!
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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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Tweaks
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This was our main Christmas dish this year! Very tender and delicious!<br/>I had to change the recipe as I prepared this in the house of my parents and not everything was available.<br/>Instead of 1/2 cup Madeira wine I used 1/4 cup brandy and 1/4 cup of martini white (!)<br/>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).<br/>This came out perfect!<br/>Thanks a lot posting this recipe.