Recipes/Filet Steaks with Mushroom & Madeira Sauce

Filet Steaks with Mushroom & Madeira Sauce

Presented by: Mary-Beth Bradley

Cook's Note: Beautiful paired with steamed asparagus or French green beans.

serves 6

Ingredients

  • 6 crustless rounds of white bread
  • 4 Tablespoons butter
  • 3-4 Tablespoons clarified butter
  • 2 Tablespoons olive oil
  • 1/2 lb. fresh mushrooms, halved
  • 1/4 teaspoon salt
  • 2 Tablespoons minced shallots
  • Pinch of pepper
  • 6 filet steaks, 1 1/2 inch thick
  • 6 strips uncooked bacon
  • 1/2 cup beef stock
  • 1/4 cup Madeira wine
  • 1/2 Tablespoon arrowroot or cornstarch
  • 1 Tablespoon tomato paste
  • 2 Tablespoons minced parsley and tarragon, or parsley only

Preparation

Saute bread rounds In hot clarified butter; brown very lightly on each side. Saute mushrooms in 2 Tablespoons hot butter and 1 Tablespoon olive oil til lightly browned. Stir in shallots, cook slowly for 1-2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper, set aside.

Dry the steaks on paper towels. Wrap each steak with a strip of bacon and secure with string. Place 2 Tablespoons butter and 1 Tablespoon olive oil in a heavy skillet just large enough to hold the steaks easily over moderately high heat. When the butter foam begins to subside, add the steaks and sear. Saute them for about 3-5 minutes on each side. They are medium rare if, when pressed with your finger, they offer a resistance.

Remove from heat. Discard strings and, if desired, the bacon. Season with more salt & pepper to taste. Place each steak on a canapé of white bread, and keep warm while preparing the sauce.

Pour the fat out of the skillet; stir in the stock and tomato paste. Boil rapidly, scraping up the cooking juices, until liquid is reduced to 2 or 3 tablespoons.

Combine the Madeira and arrowroot or cornstarch in a separate dish; and add the mixture to the skillet. Boil rapidly for 1 minute to evaporate the alcohol and to thicken the sauce lightly. Then add the sautéed mushrooms and shallots and simmer a moment more to blend flavors. Season to taste. Spread the sauce and mushrooms over the steaks, sprinkle with herbs, and serve.

Comments

08/17/12

What mushrooms?

08/20/12

Hello Fran,

It appears there was a missing ">" in our code, which completely hid that ingredient in the HTML. My apologies! It has been fixed.

Annika
KCTS 9 Staff

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.
  • KCTS9.org reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on KCTS9.org, you agree to abide by our terms of service: http://kcts9.org/terms-conditions