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.
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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.
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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.
Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.
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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.