Jackie's Cookbook 6x9 060519 w Bleed

Filet Mignon with Madeira Sauce
INGREDIENTS
4 (1 1/2 to 2 pounds) center-cut tenderloin filets, 2 1/2 inches thick
Coarse salt
Freshly ground black pepper
2 tablespoons canola oil
1/2 stick (4 tablespoons) unsalted butter, half of it kept cold and cut
into cubes
1 sprig rosemary
1 sprig thyme
2 tablespoons minced shallots
1/4 cup Madeira
2 cups chicken stock or low-sodium chicken broth
1 tablespoon Dijon-style mustard
DIRECTIONS
Remove the filets from the refrigerator 30 minutes before cooking and season
with salt and pepper to taste.
Heat the oil in a heavy-bottomed saute pan or skillet over medium-high heat.
Add the filets and sear 3 to 4 minutes per side. Add 2 tablespoons of the butter
and the rosemary and thyme sprigs to the pan and reduce the heat to medium-low.
Cook an additiona l0 minutes for rare, 18 minutes for medium-rare and
20 minutes for medium, depending on the thickness of the filets. (An instant-read
thermometer inserted into the center of the meat should register 125 to 130 degrees
for rare, 140 degrees for medium-rare and 155 degrees for medium.)
While the steaks are cooking, baste continually with the butter-oil mixture in the
pan, taking care not to let the butter brown. Transfer to a platter and cover loosely
with aluminum foil to keep the filets warm.
Pour off all but 2 tablespoons of the fat from the pan. Add the shallots and cook,
stirring, for 2 minutes. Add the Madeira and cook, scraping up any flavorful bits
that are stuck to the pan. Add the stock or broth, increase the heat to high and
cook for 12 to 15 minutes or until the liquid has reduced by three-quarters and is
lightly thickened and nicely flavored.
Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots. Return
the sauce to the pan over medium-low heat and whisk in the mustard, then
the remaining 2 tablespoons butter, 1 cube at a time. Add salt and pepper to taste.
Serve each filet on a warmed dinner plate with some sauce spooned over it.
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