Filet Mignon With Madeira Sauce
Filet mignon, or tenderloin, gets dressed up with a rich Madeira sauce made from pan drippings. It's a tender cut of beef but not the most flavorful. To compensate, this recipe calls for pan-roasting the filet and basting frequently, so it forms a thick, tasty crust.
Storage: Refrigerate for up to 4 days.
Ingredients
- 4 (1 1/2 to 2 pounds total) center-cut tenderloin filets, 2 1/2 inches thick
- Fine salt
- Freshly ground black pepper
- 1/2 stick (4 tablespoons) unsalted butter, divided
- 2 tablespoons canola oil
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 tablespoons minced shallots
- 1/4 cup Madeira
- 2 cups low-sodium chicken broth or stock
- 1 tablespoon Dijon mustard
Directions
Step 1
Remove the filets from the refrigerator 30 minutes before cooking and generously season with salt and pepper. Cut the butter in half; cut one of the halves (2 tablespoons) into cubes and refrigerate. Set aside the remaining 2 tablespoons on the counter.
Step 2
In a heavy-bottomed saute pan or skillet over medium-high heat, heat the oil until nearly smoking. Add the filets and sear until generously browned, 3 to 4 minutes per side. Add 2 tablespoons of the reserved butter, the rosemary and thyme sprigs, and reduce the heat to medium-low. Cook an additional 14 minutes for rare, 18 minutes for medium-rare and 20 minutes for medium, depending on the thickness of the filets. (An instant-read thermometer inserted into the center of the meat should register 125 to 130 degrees for rare, 140 degrees for medium-rare and 145 degrees for medium.)
Step 3
While the steaks are cooking, baste continually with the butter-oil mixture in the pan, taking care not to let the butter brown. Transfer to a platter and cover loosely with foil to keep the filets warm.
Step 4
Pour off all but 2 tablespoons of the fat from the pan. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the Madeira and cook, scraping up any flavorful bits that are stuck to the pan. Add the stock or broth, increase the heat to high and cook until the liquid has reduced by three-quarters and is slightly thickened and more concentrated in flavor, 12 to 15 minutes.
Step 5
Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots. Return the sauce to the pan over medium-low heat and whisk in the mustard, then the remaining 2 tablespoons of the chilled butter, 1 cube at a time. Season to taste with more salt and/or pepper, if desired.
Step 6
Serve each filet on a warmed dinner plate with some sauce spooned over it.
