Filet Mignon With Madeira Wine Sauce
- 4 Filet Mignon
- 2 Tbsp. olive oil
- 2 Tbsp. finely chopped shallots
- 1/4 c. Madeira wine
- 3/4 c. fresh beef broth or canned
- 1 Tbsp. butter
- 1 Tbsp. flour
- 2 tsp. chopped parsley
- Sprinkle meat on both sides with salt and pepper.
- Heat the oil in a skillet and when very hot, add the meat.
- Cook on high heat about 5 minutes.
- Cook longer if you want medium or well done meat. Turn the meat and continue cooking over high heat about 5 minutes. Remove meat to warm platter and keep warm.
- Pour off fat from skillet.
- Add shallots and wine to skillet and cook over high heat for 30 seconds.
- Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of skillet.
- Season with salt and pepper to taste.
- Cook until reduced by half.
- Meanwhile blend 2 teaspoons butter with the flour in a small mixing bowl.
- Stir into the simmering sauce and cook briefly until thickened.
- Swirl in the remaining teaspoon of butter.
- Strain the sauce over meat and dot the center of each filet with a dab of parsley.
- Makes 4 servings.
filet, olive oil, shallots, madeira wine, fresh beef broth, butter, flour, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=479731 (may not work)