Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese
I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.
I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook’s Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.
Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper.
The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.
At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.
About 2 T. butter are swirled into the sauce, seasoning adjusted.
Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.
Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles.
In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad…
The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.
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Wow – looks delicious. Thanks for the tips. I rarely leave my mushrooms alone one they’re in the pan – so I should really try that.
I’ve never heard of Madeira. I’ll have to look into what the difference between Port and Madeira is. The sauce everywhere would be a hit at my place (the sauce is usually the most sought after part).
Oh my! This is wonderful. I can already envision this on our plates here. I’d have to add either garlic mash potatoes or polenta to this because my family loves the starch with their meat (I working on that!). Nice job. Love it!
xoxox Amy
Lori Lynn, I would have no need to ever go to a steakhouse again after eating such an extraordinary meal! My first thoughts were, WOW!!