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Beef Tenderloin Steak With Mushrooms and Madeira
Time: 55 mins
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 14 ounces white button mushrooms, sliced (can use more)
- 2 -3 tablespoons shallots, finely chopped (or to taste)
- 1 tablespoon minced fresh garlic
- 1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
- 4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
- 1/2 cup madeira wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 tablespoon flour, mixed with
- 1 tablespoon melted butter, to create a roux
- salt and pepper
Directions
- 1 Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- 2 Add in the mushrooms; saute until tender (about 10 minutes).
- 3 Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- 4 Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- 5 Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- 6 Season steaks with salt and pepper, and add to skillet.
- 7 Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- 8 Transfer the steaks to a plate.
- 9 Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- 10 Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- 11 Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- 12 Add in cream and boil for about 2 minutes.
- 13 This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- 14 Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- 15 Return the steaks to skillet and cook until heated through (about 1 minute).
- 16 Transfer to plates and spoon the sauce over.
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