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, I have got to try this!! My husband would love and appreciate this dish..he might even want to make it with me! Thanks for posting the recipe..especially with the mushrooms and blue cheese!
Hi Peter – YAY for Bleu and Beef!
Hi Jessy – Fancy restaurant at home!
HI Giz – a winning combination for sure!
Thank you Kevin.
HI Francesca – a good meaty meal for your husband…
Recipegirl – hope your trip is awesome!
Marie – you have to go to the Steakhouse, to get the good ideas to bring home and try 🙂
Hi Amy – I vote for the mashed potatoes.
Psychgrad – Madeira is definitely a different taste from port. Both good for cooking though! Oh yea, try the mushrooms that way they don’t give up their liquid and steam. I learned that from Michael Chiarello.
Thanks Maryann- means a lot coming from you. I was excited about the shot.
That is a magazine quality shot! OMG! (and it looks delicious)