Saute Of Beef With Mushrooms In Madiera Wine Sauce Recipes

MADEIRA BEEF STEW

Steps:

• Cut the beef into 1"-1 1/2" cubes; then place them in a large bowl. Add the flour and toss to coat.
• Heat the oil in a large nonstick saute pan over medium heat and add the meat. Brown on all sides for approximately 10 minutes; then add to your slow cooker.
• Add the mushrooms, garlic, rosemary, Madeira wine and beef broth to the slow cooker and mix well.
• Cover your slow cooker and cook on high 2-4 hours, low 4-6 hours or warm 6-8 hours.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

Steps:

• Sprinkle the meat on both sides with salt and pepper. Set aside.
• Cut mushrooms into thin slices. There should be about 3 cups.
• Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
• Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
• Cook briefly, stirring and pour in the wine.
• Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
• Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
• Swirl in the remaining butter and serve the sauce with the meat.

BEEF WITH MUSHROOM AND MADEIRA SAUCE

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.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.

FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE

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.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA

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.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.