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Name: Filet Mignon Sauce Madere
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 1/2 lb filet mignon; 1 ts Flour; 1/4 c Maderia wine; 3/4 c Beef broth; 2 tb olive oil; 3 ts Butter; 2 ts Parsley chopped; 2 tb Shallots finely chopped

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INGREDIENTS

4 1/2 lb filet mignon
1 ts Flour
1/4 c Maderia wine
3/4 c Beef broth
2 tb olive oil
3 ts Butter
2 ts Parsley ; chopped
2 tb Shallots ; finely chopped

Servings

INSTRUCTIONS

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt and when very hot add the . Co over high heat about 5 minutes. Cook longer if you want medium or well-done meat. 2. Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots. 3. Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper. 4. Cook until reduced by half. 5. Meanwhile, blend 2 t. of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly. 6. Swirl in the remaining teaspoon of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately.

NOTES

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Filet Mignon Sauce Madere

4 1/2 lb filet mignon
1 ts Flour
1/4 c Maderia wine
3/4 c Beef broth
2 tb olive oil
3 ts Butter
2 ts Parsley chopped
2 tb Shallots finely chopped

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt and  when very hot add the . Co over high heat about 5 minutes. Cook longer if  you want medium or well-done meat. 2. Turn the meat and continue cooking  over high heat about 5 minutes, or longer if desired. Remove the meat to a  warm platter and keep warm. Pour off the fat from the skillet. Add the  shallots. 3. Add the wine and cook over high heat about 30 seconds. Add the  broth and bring to a full rolling boil, stirring to dissolve the brown  particles that cling to the bottom and sides of the skillet. Add salt and  pepper. 4. Cook until reduced by half. 5. Meanwhile, blend 2 t. of butter  and flour in small mixing bowl. Stir it into the simmering sauce and cook  briefly. 6. Swirl in the remaining teaspoon of butter. Strain the sauce  over the meat and dot the center of each filet with a dab of parsley. Serve  immediately.

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Nutrition

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Serving Size: 1 Serving (618g)
Recipe Makes: 4

Calories: 614
Calories from Fat: 374 (61%)

Amt Per Serving		% DV

	Total Fat 41.6g	55 %
	Saturated Fat 17.1g	85 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 1.7g
Cholesterol 139.2mg		43 %
Sodium 1312.2mg		45 %
Potassium 964.2mg		25 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.8g
Protein 51.3g		73 %
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.

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Calories per serving: 614

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