Beef With Mushroom And Madeira Sauce Recipes

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FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE



Filet Mignon with Mushrooms and Madeira Sauce image

Provided by Olivia's Cuisine

Number Of Ingredients 8

4 filet mignon medallions (at room temperature)
1/2 sliced Porcini mushrooms (or your favorite kind of mushrooms)
2 Tbsp butter + 1 Tbsp butter to sauté mushrooms
2 Tbsp flour
1 cup beef broth
2 cups Madeira wine
Salt and pepper to taste
Olive oil

Steps:

  • Season the Filet Mignon medallions with salt and pepper on both sides and rub them with a little olive oil.
  • On a hot skillet, over high heat, sear the meat on all sides. (2 minutes each side) They should be seared on the outside but still rare/medium rare on the inside. (Don't worry, it will finish cooking in the sauce.) Reserve.
  • In that same skillet, add one Tablespoon of butter and sauté the mushrooms. Reserve with the Filet Mignon.
  • Using the same skillet again, add the 2 Tbsp of butter and, once it melts, add the flour and whisk it with the butter, making a roux. Cook the flour for a minute and add the beef broth and the Madeira wine. Whisk everything together until the sauce thickens. Season with salt and pepper and add back the Filet Mignon and the mushrooms.
  • Let the filet mignon cook in the sauce, turning them periodically, for a few minutes.
  • Plate the medallions with the mushrooms and the sauce on top.
  • Serve hot!

SAUTE OF BEEF WITH MUSHROOMS IN MADIERA WINE SAUCE



Saute of Beef with Mushrooms in Madiera Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound sirloin steak, cut into 1/4 by 2-inch pieces
Flour for dredging
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallot
6 ounces sliced wild mushrooms
2 cloves garlic, minced
1/2 cup Sercial Madeira
1 1/2 cups beef broth
1 tablespoon tomato paste
12 ounces medium-wide egg noodles, cooked and drained
2 tablespoons snipped fresh chives

Steps:

  • Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives.

FILET OF BEEF WITH MADEIRA SAUCE



Filet of Beef with Madeira Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

4 pound filet
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 cup Sercial Madeira
1 1/2 cups beef broth
2 teaspoons arrowroot dissolved in 1 tablespoon water
2 tablespoons chopped parsley

Steps:

  • Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
  • Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
  • Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

ROAST BEEF WITH BOURBON MUSHROOM SAUCE



Roast Beef with Bourbon Mushroom Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup coarse sea salt
1/4 cup coarse cracked black pepper
2 to 3 tablespoons grapeseed oil, for searing
1 whole Beef Striploin, trimmed with some fatback remaining
Bourbon Mushroom Sauce, recipe follows
5 tablespoons butter, divided
1 tablespoons garlic, minced
1 cup cremini mushrooms, sliced
1 cup onion, finely diced
4 tablespoons all-purpose flour
1/4 cup bourbon
3 cups beef stock
Salt
1 tablespoon cracked black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 300 degrees F.
  • Add oil to saute pan. Season meat on all sides with salt and pepper. Sear meat on all sides, about 2 to 3 minutes each side. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Mushroom Sauce.
  • In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, mushrooms and onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux.

BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE



Blade Steaks with Mushroom-Madeira Sauce image

Provided by Lillian Chou

Categories     Beef     Mushroom     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Fortified Wine     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 pound top blade beef chuck steaks
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
  • Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

BEEF WITH MUSHROOM AND MADEIRA SAUCE



Beef With Mushroom and Madeira Sauce image

Make and share this Beef With Mushroom and Madeira Sauce recipe from Food.com.

Provided by Lvs2Cook

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs lean ground beef
1 tablespoon butter, melted
1 tablespoon vegetable oil
1 loaf French bread
butter or margarine
8 ounces mushrooms, thinly sliced
1/2 cup madeira wine
1/2 cup heavy cream

Steps:

  • Shape ground beef into 4 oval patties 1 inch thick.
  • Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
  • Cut the bread diagonally into 4 3/4 inch thick slices and toast.
  • Spread each with butter and place on dinner plates.
  • Top each bread slice with a hamburger patty and keep warm.
  • Add mushrooms to pan drippings.
  • Cook over high heat until light brown, stirring constantly.
  • Spoon mushrooms over patties.
  • Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
  • Pour over patties.

Nutrition Facts : Calories 805.5, Fat 37.9, SaturatedFat 16.8, Cholesterol 159, Sodium 838.9, Carbohydrate 62.4, Fiber 4, Sugar 1.5, Protein 46.4

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE



Roast Fillet Of Beef With Madeira-Mushroom Sauce image

Make and share this Roast Fillet Of Beef With Madeira-Mushroom Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, trimmed of fat and tied
1 tablespoon olive oil
1 1/2 cups sliced mushrooms
2 tablespoons finely chopped shallots
1/2 cup madeira wine
1/2 cup beef broth
1 teaspoon tomato paste
2 tablespoons butter
1 tablespoon finely chopped fresh parsley

Steps:

  • Sprinkle meat with salt and pepper; rub all over with the oil.
  • Place in small, shallow roasting pan.
  • Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
  • Turn once or twice.
  • Remove from pan; cover loosely with foil.
  • Spoon fat from pan.
  • Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
  • Add shallots, cook and stir briefly.
  • Add wine; cook and scrape the pan to loosen browned bits.
  • Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
  • Cook on high for 4 minutes.
  • Swirl in butter and parsley.

Nutrition Facts : Calories 777.8, Fat 63.2, SaturatedFat 25.5, Cholesterol 174.6, Sodium 268.2, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 42

FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE



Filet Mignon With Mushrooms and Creamy Madeira Sauce image

This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.

Provided by Kittencalrecipezazz

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons butter, divided
2 tablespoons oil, divided
1 lb white button mushrooms, thinly sliced (can use less)
1/2 cup minced shallot, divided (about 3 shallots)
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon chopped fresh thyme (or use 1 teaspoon dryed)
4 (5 ounce) filet mignon steaks (about 3/4-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 pinch cayenne pepper (optional)
salt and pepper

Steps:

  • In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
  • Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
  • Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
  • Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
  • Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
  • Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
  • Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
  • Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
  • Add/stir in the mushroom mixture.
  • Season with salt and pepper.
  • Return the steaks to the skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

FILET MIGNON WITH MUSHROOMS AND MADEIRA



Filet Mignon with Mushrooms and Madeira image

Categories     Mushroom     Steak     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • Melt 2 tablespoons butter with 1 tablespoon oil in heavy large 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. Stir 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. Sprinkle steaks with salt and pepper. 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.

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