Filet Mignon With Mushrooms and Madeira Wine Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4slices filet mignon, each about 1 to 1½ inches thick and weighing ½ pound
- Salt to taste if desired
- Freshly ground pepper to taste
- ½pound fresh mushrooms
- 1tablespoon corn, peanut or vegetable oil
- 2tablespoons butter
- 2tablespoons finely chopped shallots
- ¼cup Madeira wine
- ½cup beef broth
- 1teaspoon tomato paste
Nutritional analysis per serving (4 servings)
553 calories; 41 grams fat; 17 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 689 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the meat on both sides with salt and pepper. Set aside.
- Step 2
Cut mushrooms into thin slices. There should be about 3 cups.
- Step 3
Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Step 4
Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Step 5
Cook briefly, stirring and pour in the wine.
- Step 6
Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Step 7
Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Step 8
Swirl in the remaining butter and serve the sauce with the meat.
Private Notes
Comments
I find that deeply browning the filets on both sides (3 min each side usually) in a good HOT lightly oiled cast iron pan and placing them in a meiun hot oven (325) while you do the mushrooms and rest them for 3-4 min while you finish the mushrooms with the liquid fro your deglazed (with your wine and butter) stealk pan works best.
This recipe is absolutely delicious. I made filet mignon for the first time with it and it turned out wonderfully. I used a mushroom blend with maitake, trumpets, clamshells, and piopinni for the sauce, and served the dish with roasted fingerling potatoes with rosemary and preserved lemons, with a house salad afterwards. Heaven.
Cooking time is way too long. I would sear both sides over a high heat and then lower the heat and saute for about 5 minutes on each side.
Cooked exactly as indicated on the recipe except used smaller filets. I flipped every 3-4 minutes instead of every 5 minuets after the first flip, and then just kept an eye on them. I used Merlot because it was all I had for wine, but Madeira would have been better. Still very delicious.
Fabulous. Doubled the filets and quadrupled the sauce given the comments. Guests loved it! Didn’t have Madeira, so substituted Port… very nice. Didn’t have shallots, substituted sweet onion and used a bit more… cooked each filet by temperature to the preference of guests and it was right on.
This recipe is spectacular. Lovely flavors. Super easy.