Filet Mignon with Madeira & Mushrooms
Starting with DLM Natural Beef Tenderloin and filled with hearty mushrooms, this recipe is well balanced and rich in umami.
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 1/2 Tbsp butter
2 DLM Natural Beef Filet Mignons, 6 oz each
Salt and pepper to taste
6 oz exotic mushrooms, thinly sliced
1/4 cup minced shallots (about 3)
2 garlic cloves, minced
2 tsp fresh thyme, chopped
1/4 cup Madeira Wine
1/2 cup prepared demi-glace
1/4 cup whipping cream
In a sauté pan, heat olive oil over medium-high heat. Season steaks with salt and pepper. Sauté until desired doneness, about 3 minutes per side for medium-rare. Set aside.
In the same pan, heat butter and sauté mushrooms until tender, about 10 minutes. Add shallots and garlic, and sauté until soft, about 3 minutes. Stir in thyme; season with salt and pepper. Deglaze pan with Madeira and boil until reduced by half, about 3 minutes. Add demi-glace and reduce until slightly thickened. Add whipping cream and boil until sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper. Return steaks to pan and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over steaks and serve.