Ingredients
- 4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
- Salt to taste if desired
- Freshly ground pepper to taste
- ½ pound fresh mushrooms
- 1 tablespoon corn, peanut or vegetable oil
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots
- ¼ cup Madeira wine
- ½ cup beef broth
- 1 teaspoon tomato paste
- Nutritional Information
Nutritional analysis per serving (4 servings)
923 calories; 66 grams fat; 28 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 70 grams protein; 304 milligrams cholesterol; 307 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle the meat on both sides with salt and pepper. Set aside.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Cook briefly, stirring and pour in the wine.
- Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Swirl in the remaining butter and serve the sauce with the meat.
45 minutes
Dining and Cooking