Deborah Dana

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Deborah Dana

Beef Fillet with Mushrooms and Madeira

Name: Beef Fillet with Mushrooms and Madeira
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Francesa
Ingredients: 6 beef tenderloins, of approx. 150 grams each; 1 1/2 cups chicken soup, or beef broth; 3/4 cups Madeira; 1/2 cups whipping cream; 4 tablespoons butter; 3 tablespoons olive oil; 350 grams mushroom, filleted; 1/2 cups onion, finely chopped; 4 cloves garlic; 3 tablespoons fresh parsley, chopped

30 mins

Half

4.5

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Deborah Dana

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A good beef filet in a mushroom sauce, Madeira and cream. It's delicious.

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Ingredients

6 portions

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Preparation

Melt 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and sauté until well cooked (about 8 minutes).

Add the parsley and season with salt and pepper. Place the mushrooms in a deep bowl.

Add butter and remaining oil to the pan and heat over medium heat.

Season the steaks with salt and pepper and cook the pan for approximately 3-4 minutes on each side or until they are at the desired end. Remove from the pan and place on a hot plate so they do not chill while making the sauce.

Add onion and garlic and brown for 3 minutes. Add the Madeira and let it boil for 2-3 minutes or until it has been cut in half.

Add the chicken or beef broth and allow it to boil for 7-8 more minutes.

Add the cream and continue boiling for 2-3 more minutes. Add the mushrooms and mix. Try the sauce and season with salt and pepper.

Return the steaks to the pan and cook for 30 seconds in the sauce, remove from heat and serve.

PRESENTATION

Serve in individual dishes a steak with 1-2 tablespoons of sauce with mushrooms.

TIPS

El Maderia is a wine produced in Madeira Island, Portugal. This alcohol has a touch of brandy and is excellent for cooking. Accompany this dish with a Malbec wine.