Roast Fillet of Beef with Madeira Mushroom Sauce
Elevate your dinner table with this show-stopping Roast Fillet of Beef with Madeira Mushroom Sauce, a dish that combines tender, perfectly roasted beef tenderloin with a rich and velvety sauce. The beef is seared to a golden crust, then oven-roasted to achieve the ideal doneness, ensuring every bite is succulent and flavorful. Paired with a luscious Madeira mushroom sauce, made by deglazing the pan with nutty, aromatic Madeira wine and enriched with a splash of heavy cream, this recipe is the epitome of gourmet comfort food. Fresh thyme adds earthy depth, while golden cremini mushrooms bring an irresistible umami boost. Perfect for special occasions or holiday feasts, this elegant dish is simple to prepare yet impressively sophisticated. Serve with roasted vegetables or creamy mashed potatoes to complete this unforgettable culinary experience.
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Recipe Information
Ingredients
- 1.5 kg beef tenderloin (fillet)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 250 grams cremini mushrooms, sliced
- 1 cup Madeira wine
- 1 cup beef stock
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 220°C (425°F).
Trim any excess fat or silver skin off the beef tenderloin, then pat it dry with paper towels.
Season the beef generously with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat.
Sear the beef for 2-3 minutes on each side until a deep golden-brown crust forms. Transfer the skillet with the beef to the preheated oven and roast for 20-25 minutes for medium-rare (internal temperature of 54°C/130°F). Adjust cooking time for desired doneness.
While the beef is roasting, prepare the sauce. In a separate skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
Add the minced shallots and garlic, cooking for 2 minutes until softened.
Stir in the sliced mushrooms and cook until they release their juices and become golden brown, about 5-7 minutes.
Deglaze the pan with the Madeira wine, scraping any browned bits off the bottom. Simmer until the liquid reduces by half, about 5 minutes.
Add the beef stock and thyme leaves to the skillet. Simmer for an additional 5 minutes to thicken slightly.
Stir in the heavy cream and 1 tablespoon of butter. Cook for 2 more minutes, then season the sauce with salt and pepper to taste.
Remove the beef from the oven and let it rest on a cutting board, tented with foil, for 10 minutes.
Slice the rested beef into thick slices and arrange on a serving platter.
Spoon the Madeira mushroom sauce over the sliced beef and garnish with chopped parsley, if desired.
Serve immediately and enjoy your Roast Fillet of Beef with Madeira Mushroom Sauce!
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1128 mg | 24% | |
*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.
