Fillet Of Beef With Mushroom Duxelles And Madeira Goat Cheese Sauce

• 4 fillet of beef
• sea salt and fresh black pepper
• 1 lb mushrooms, finely chopped
• 3 tbsps butter
• 2 medium shallots, finely chopped
• 1 tbsp Madeira
• juice of 1/2 lemon
• 4 pieces whole wheat toast
• 1 tbsp butter
• 1 medium shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup Madeira
• 1 cup beef stock
• 4 tbsps goat cheese
• 2 tbsps cold butter
• 2 tbsps each chopped chives and flat-leaf parsley for garnish

1. Season fillets with salt and pepper and set aside.
2. Melt butter in saucepan and gently saute mushrooms and shallots till very soft, like a paste, about 15-20 minutes. Then add Madeira and lemon juice and saute for another 5 minutes or until liquid is absorbed. Keep warm.
3. Melt remaining butter (except for last 2 tbsps) in another saucepan and saute shallot and garlic till soft, then add Madeira and simmer high until liquid becomes sticky, then add beef stock and simmer again until reduced to about 1/3 cup. Whisk in goat cheese until smooth and creamy. Keep warm. Just before serving, whisk in remaining butter.
4. Saute steaks over medium heat until medium rare, perhaps 4 minutes per side.
5. Place a large helping of the mushroom duxelles on each piece of toast, then lay a fillet steak on top, then top with sauce. Sprinkle chives and parsley over the top and serve immediately.

fillet of beef, salt, mushrooms, butter, shallots, madeira, lemon, whole wheat toast, butter, shallot, garlic, madeira, beef stock, goat cheese, butter, chives

Taken from www.epicurious.com/recipes/member/views/fillet-of-beef-with-mushroom-duxelles-and-madeira-goat-cheese-sauce-50084756 (may not work)