Filet Mignon With Mushrooms and Creamy Madeira Sauce
- Ready In:
- 5 tablespoons butter, divided
- 2 tablespoons oil, divided
- 1 lb white button mushrooms, thinly sliced (can use less)
- 1⁄2 cup minced shallot, divided (about 3 shallots)
- 1 tablespoon minced fresh garlic (or to taste)
- 1 tablespoon chopped fresh thyme (or use 1 teaspoon dryed)
- 4 (5 ounce) filet mignon steaks (about 3/4-inch thick)
- 1⁄2 cup madeira wine
- 1 1⁄2 cups beef broth
- 1⁄2 cup whipping cream
- 1 pinch cayenne pepper (optional)
- salt and pepper
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
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