Filet Mignon With Mushrooms and Madeira Wine Sauce
This recipe is the perfect comfort food and a great boost of protein. If you can’t find Madeira, you can substitute port or even a dry red wine. It just won’t have the nuttiness the Madeira brings.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 12 ounces button mushrooms, thinly sliced
- 1/2 cup minced shallots (about 3)
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 4 5-ounce filet mignon steaks (each about 3/4 inch thick)
- 1/2 cup Madeira
- 1 1/2 cups canned beef broth
- 1/2 cup whipping cream
- Melt 2 tablespoons butter with 1 tablespoon oil in skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Toss in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Crack salt and pepper over the steaks. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.