Filet Mignon with Madeira Sauce
Indulge in the elegance of Filet Mignon with Madeira Sauce, a refined dish that’s perfect for special occasions or an elevated weeknight dinner. This recipe features tender, perfectly seared filet mignon steaks smothered in a rich and velvety sauce made from Madeira wine, beef stock, and a touch of cream. Finely chopped shallots and minced garlic add layers of flavor, while a garnish of fresh thyme provides a fragrant finish. With just 10 minutes of prep time and straightforward techniques like pan-searing and reduction, this gourmet recipe delivers restaurant-quality dining in the comfort of your own home. Serve it alongside roasted vegetables or creamy mashed potatoes for an unforgettable feast. Keywords: filet mignon recipe, Madeira sauce, gourmet steak dinner, easy special occasion recipe.
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Recipe Information
Ingredients
- 4 pieces filet mignon steaks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Madeira wine
- 1 cup beef stock
- 1 tablespoon heavy cream
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Remove the filet mignon steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks generously with kosher salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
When the oil is hot, sear the steaks for about 3-4 minutes per side, or until they develop a crusty, golden-brown exterior. For medium-rare, cook to an internal temperature of 130°F (54°C). Adjust the cooking time as needed for your preferred doneness.
Once cooked, remove the steaks from the skillet and transfer them to a plate. Cover with foil to keep warm while you prepare the sauce.
In the same skillet, reduce the heat to medium and add the unsalted butter.
When the butter is melted, add the chopped shallots and minced garlic. Sauté for about 2 minutes, or until fragrant and softened.
Pour in the Madeira wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the wine simmer and reduce by half, about 3-4 minutes.
Add the beef stock to the skillet and simmer for another 5-7 minutes, or until the sauce has thickened slightly.
Stir in the heavy cream and simmer for 1-2 more minutes. Taste and adjust the seasoning with additional salt and pepper if needed.
Return the steaks to the skillet and spoon the sauce over them, allowing them to reheat slightly, about 1-2 minutes.
Transfer the steaks to serving plates and spoon additional Madeira sauce over the top.
Garnish with fresh thyme sprigs, if desired, and serve immediately.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
