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Filet Mignon With Madeira Wine Sauce

Filet Mignon With Medeira Wine Sauce recipe image
This elegant dish features tender filet mignon steaks, perfectly seared to lock in juices, accompanied by a luxurious Madeira wine sauce. The sauce is crafted by deglazing the skillet with aromatic shallots and rich Madeira wine, then reducing beef broth to a concentrated, savory glaze thickened with a butter-flour roux. The result is a harmonious balance of deep umami flavors and smooth, velvety texture. Ideal for romantic dinners or special celebrations, this recipe delivers restaurant-quality results at home.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 658.7
Description
This elegant dish features tender filet mignon steaks, perfectly seared to lock in juices, accompanied by a luxurious Madeira wine sauce. The sauce is crafted by deglazing the skillet with aromatic shallots and rich Madeira wine, then reducing beef broth to a concentrated, savory glaze thickened with a butter-flour roux. The result is a harmonious balance of deep umami flavors and smooth, velvety texture. Ideal for romantic dinners or special celebrations, this recipe delivers restaurant-quality results at home.
Ingredients
  • 2 pounds Filet mignon, cut into 4 filets (1/2 lb each)
  • 2 tbsp Olive oil
  • 2 tbsp Shallots, minced
  • 3/4 cup Madeira wine
  • 3/4 cup Fresh or canned beef broth
  • 3 tbsp Butter
  • 2 tsp Flour
  • 2 tbsp Parsley, chopped
  • to taste Salt and pepper
Directions
  1. 1
    Season the filet mignon steaks generously with salt and pepper on both sides.
  2. 2
    Heat olive oil in a large skillet over high heat until shimmering.
  3. 3
    Add the steaks to the hot skillet and sear for about 5 minutes on the first side.
  4. 4
    Flip the steaks and cook for another 5 minutes for medium-rare, or longer for desired doneness.
  5. 5
    Remove the steaks to a warm platter and cover loosely to keep warm.
  6. 6
    Pour off excess fat from the skillet, leaving behind the browned bits.
  7. 7
    Add minced shallots to the skillet and sauté for 30 seconds until fragrant.
  8. 8
    Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan.
  9. 9
    Add the beef broth and bring the mixture to a rolling boil, stirring constantly.
  10. 10
    Reduce heat and simmer the sauce until it is reduced by half.
  11. 11
    In a small bowl, blend 2 teaspoons of butter with the flour to create a smooth paste.
  12. 12
    Stir the butter-flour paste into the simmering sauce and cook for 1-2 minutes until thickened.
  13. 13
    Swirl in the remaining tablespoon of butter until melted and incorporated.
  14. 14
    Strain the sauce into a serving jug or directly over the plated steaks.
  15. 15
    Garnish each filet with a small amount of chopped parsley.
  16. 16
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 658.7kcal
% Daily Value *
Total Fat 36.6g57%
Saturated Fat 16.0g80%
Cholesterol 190.7mg64%
Sodium 130.4mg6%
Total Carbohydrate 10.0g4%
Dietary Fiber 1.5g6%
Sugars 8.4g
Protein 66.7g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust cooking time based on the thickness of the filets. Use a meat thermometer for accuracy: 130-135°F for medium-rare.

If you don't have Madeira wine, Marsala wine is a suitable substitute. Ensure you use a cooking wine or a wine you would drink, as the flavor concentrates during reduction.

Let the steaks rest for 5 minutes after searing before serving to allow juices to redistribute.

Keywords: beef, filet mignon, madeira wine, steak, sauce, dinner, elegant, seared, reduction, shallots, butter, beef broth, parsley, main course, quick dinner, date night, gourmet, pan-seared, rich sauce, tender, classic, bistro
Read it online: https://www.chefs-mate.com/recipe/filet-mignon-with-medeira-wine-sauce/