Filet Mignon With Madeira Sauce

2 days ago 5

Democracy Dies successful Darkness

3.9 (29)

By Alfred Portale and Andrew Friedman

Filet mignon, oregon tenderloin, gets dressed up with a affluent Madeira condiment made from cookware drippings. It's a tender chopped of beef but not the astir flavorful. To compensate, this look calls for pan-roasting the filet and basting frequently, truthful it forms a thick, tasty crust.

Adapted from "Alfred Portale Simple Pleasures" by Alfred Portale and Andrew Friedman (William Morrow, 2004).

Ingredients

4 (1 1/2 to 2 pounds total) center-cut tenderloin filets, 2 1/2 inches thick
Fine salt
Freshly crushed achromatic pepper
1/2 instrumentality (4 tablespoons) unsalted butter, divided
2 tablespoons canola oil
1 sprig caller rosemary
1 sprig caller thyme
2 tablespoons minced shallots
1/4 cupful Madeira
2 cups low-sodium chickenhearted broth oregon stock
1 tablespoonful Dijon mustard

Nutritional Facts

Per serving (including 2 tablespoons condiment with low-sodium broth)

Calories
370
Fat
17 g
Saturated Fat
6 g
Carbohydrates
2 g
Sodium
290 mg
Cholesterol
111 mg
Protein
45 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Alfred Portale Simple Pleasures" by Alfred Portale and Andrew Friedman (William Morrow, 2004).

Tested by Candy Sagon.

Published March 10, 2026