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