Roast Fillet Of Beef With Madeira Mushroom Sauce Recipes

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ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE



Roast fillet of beef with shallot & mushroom sauce image

Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices

Provided by Stephen Terry

Time 1h20m

Number Of Ingredients 9

1 ¼kg piece centre-cut beef fillet , trimmed
2 tbsp sunflower oil
1 tbsp olive oil
8 shallots , peeled and finely sliced
20 button mushrooms , finely sliced
75ml sherry vinegar
1 bottle fruity red wine , such as Rioja
1l good-quality beef stock
25g cold butter

Steps:

  • To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
  • Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium

THE PERFECT ROAST FILLET OF BEEF



The perfect roast fillet of beef image

How to cook The perfect roast fillet of beef. Rather brazen, but when supported with a gutsy Cabernet Sauvignon, it holds course, effortlessly. This year marks the 21st birthday of FAT Bastard Wines and to celebrate the occasion, excellent food and exquisite wines are requisite. I love cooking with wine. Often times, the difference between a good and potentially great dish, is a reckless splash of vino. It adds a polished flavour that encourages thoughtful mulling over and appreciation. When invited by FAT Bastard Wines to develop a fillet recipe to pair with their sassy Cabernet Sauvignon, initially, I wasn't as excited as I would've been with say, a Chenin Blanc. That said, tasting this Cab dispelled any misgivings I might've had over supporting the reds. Overflowing with unadulterated joy, this elegant red dame embodies a well-defined structure with balanced tannins and acidity. It's made from carefully selected grapes with the aim of producing a wine with pure fruit character. All fruit is hand harvested at optimum ripeness and gently pressed to retain aroma and flavour. The wine is aged in small oak barrels, which adds greater weight and complexity. It's unapologetically intense aromas of blackcurrant and brambly wild fruit lead promisingly to rich flavours of ripe cassis and chocolate with a hint of earthiness. When I read, cassis and chocolate, I knew we were going to get on famously. With these well-chiselled characteristics in mind, the obvious pairing was a buttery soft, beef fillet. In pursuit of the perfect fillet There are two key players in this recipe. Grass fed beef with visible marbling and, an elegant Cabernet Sauvignon. The fat content of red meat denotes flavour and acts as an internal baster, so a little marbling is what you're after. As far as cooking with wine is concerned, if you're not sufficiently impressed with drinking it, don't relegate it to your food. Beef fillet is very receptive to imbuing. To this end, I start with browning the fillet in the pan. Deep caramelisation brings out the natural sugars and forms a flavourful crust. From there it's into the oven. Surrounding heat ensures even cooking and here, personal preference will dictate the cooking times. Now comes the interesting part. Deglazing the pan with our Cabernet Sauvignon. All those gnarly bits on the base of the pan, are marmite-y and completely delicious. This step alone will take your red wine sauce to the next level. Once reduced, I add butter for a velvety-smooth finish. To flatter the beef even further, I serve it with a creamy roast garlic and horseradish crème fraîche. Expect guttural appreciation.

Provided by Dianne Bibby

Yield 8

Number Of Ingredients 18

olive oil, for roasting
1 kg grass-fed beef fillet
30ml (2 tablespoons) Dijon mustard
5ml (1 teaspoon) freshly cracked black pepper
1 stem rosemary, de-stalked and finely chopped
Maldon sea salt flakes, to season
2 shallots or 1 small brown onion, roughly chopped
Red wine sauce
350ml FAT Bastard Cabernet Sauvignon
125ml (1/2 cup) weak beef stock
3 tablespoons cold butter
Roast garlic horseradish cream
1 fat clove garlic, wrapped in foil
250g (1 cup) Crème fraîche
30ml (2 tablespoons) horseradish cream
15ml (1 tablespoon) lemon juice
2 stems fennel, roughly chopped
pinch of sea salt flakes

Steps:

  • Preheat the oven to 200º C. Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacings. Rub the Dijon mustard over the fillet, coating well on all sides. Season generously with salt, black pepper, and rosemary. Heat an oven-proof pan until hot. Drizzle the fillet with olive oil and brown for 2 minutes per side. (About 4 turns in total) Add the shallots and garlic clove to the pan and transfer to the oven. For medium-rare, roast uncovered for 23 minutes. Remove the fillet from the pan, cover loosely with a foil and rest while you finish the sauce. Remove the garlic and set aside. Place the pan on the hob, deglaze with the wine and stock. Boil hard to reduce by two thirds. Strain the sauce and discard the solids. Turn the heat off and add the butter 1 tablespoon at a time, whisking to incorporate. Once the sauce is glossy, remove from the heat and keep warm. To make the horseradish cream, press the roast garlic into a bowl. Add all the remaining ingredients and whisk to combine. To serve, drizzle the red wine sauce over the fillet and serve with dollops of Horseradish Crème fraîche.

FILLET OF BEEF



Fillet of beef image

In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a flavour-packed meltingly tender treat. Wrapping the fillet in a parcel of prosciutto not only protects it, but also seasons it to perfection as it cooks. Double win!

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Steak     Potato     Pork     Mushroom

Time 1h15m

Yield 6

Number Of Ingredients 10

1 kg centre fillet of beef, trimmed
20 g dried porcini mushrooms
1 large bulb of garlic
50 g unsalted butter
½ a lemon
olive oil
10 large slices of higher-welfare prosciutto, or Parma ham
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
250 ml red wine

Steps:

  • Preheat the oven to 220ºC/425ºF/gas 7.
  • Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
  • Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
  • Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
  • Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
  • Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
  • Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
  • Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
  • When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
  • Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
  • Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
  • Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

Nutrition Facts : Calories 439 calories, Fat 25.4 g fat, SaturatedFat 12 g saturated fat, Protein 43 g protein, Carbohydrate 2.8 g carbohydrate, Sugar 0.6 g sugar, Sodium 1.4 g salt, Fiber 0.6 g fibre

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT



Roast Beef Tenderloin with Mushroom Ragout image

This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

One 2-pound center-cut beef tenderloin roast
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 to 5 tablespoons unsalted butter
1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
1 medium shallot or 1/2 small onion, chopped
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth or white wine
1/3 cup heavy cream
Optional: Dijon or whole-grain mustard, cracked mixed peppercorns, or herbes de Provence

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
  • Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
  • Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
  • Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
  • When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
  • Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA



Beef Tenderloin Steak With Mushrooms and Madeira image

Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  • Add in the mushrooms; saute until tender (about 10 minutes).
  • Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  • Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  • Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  • Season steaks with salt and pepper, and add to skillet.
  • Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  • Transfer the steaks to a plate.
  • Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  • Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  • Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  • Add in cream and boil for about 2 minutes.
  • 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.
  • Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  • Return the steaks to skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2

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 FILLET OF BEEF WITH WILD MUSHROOM SAUCE



Roast Fillet of Beef With Wild Mushroom Sauce image

Provided by Pierre Franey

Categories     dinner, roasts, sauces and gravies, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 center cut-fillet of beef, well trimmed and tied, about 2 pounds
1 tablespoon vegetable oil
Salt and freshly ground pepper to taste
2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
2 tablespoons finely chopped shallots
1/2 cup Madeira wine
1/2 cup reduced fresh chicken broth
2 teaspoons tomato paste
1 tablespoon fresh tarragon or 2 teaspoons dried
2 tablespoons butter

Steps:

  • Preheat oven to 450 degrees.
  • Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
  • Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
  • Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
  • Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
  • Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
  • Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

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

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