Try this Roast Filet of Beef with Madeira Sauce a la Harris recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500 F. Place meat on a rack in a roasting pan rubbed with butter; do not Cover. Immediately turn oven down to 350 F and roast meat until internal temperature reaches 120 F for rare, approximately 30 minutes. Remove from oven and keep warm. To make Madeira sauce, pour off fat from roasting pan, reserving 2 tablespoons in a saucepan. Add flour to saucepan and cook over medium-high heat until well blended. Add bouillon and simmer until thickened, about 5 minutes. Add salt and pepper to taste, a dash or Worcestershire, and a touch of grated lemon zest. Reserve. Add 1/4 cup Madeira or sherry to the toasting pan and deglaze, scraping the bottom of the roasting pan, and place over low heat until slightly reduced. Strain and return to pan. Add reserved bouillon mixture and continue to cook for about 10 minutes. When ready to serve, add 2 tablespoons Madeira or sherry and 1 tablespoon butter and swirl gently into the sauce until melted. Slice beef approximately 3/4 inch thick and serve with Madeira sauce. Garnish with parsley. Serves 6 to 8. NOTE: You may wish to remove the tail end of filet and reserve it for another use; otherwise double it under to equalize thickness of the whole portion. Harris San Francisco; from: James McNair, Bar & Grill Cookbook. Typos by Brenda Adams
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 22 | ||
Calories from Fat: 13 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 11.2mg | 0 % | |
Potassium 5.2mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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