Ingredientes para Beef Tenderloin Steak With Mushrooms And Madeira
- 6 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces sliced white button mushrooms
- 6 tablespoons minced shallots
- 1/4 cup plus 1/2 teaspoon minced fresh garlic
- 1 teaspoon fresh thyme leaves
- two 6-ounce beef tenderloin steaks
- 1/2 cup Madeira wine (or dry sherry)
- 1/4 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin Steak With Mushrooms And Madeira? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Tenderloin Steak With Mushrooms And Madeira
- Melt 2 tablespoons of butter in a large heavy skillet over medium heat.
- Add 8 ounces of sliced mushrooms to the skillet.
- Sauté until tender, about 5-7 minutes.
- Add 2 tablespoons of minced shallots and 1/2 teaspoon of minced garlic to the skillet.
- Sauté for about 3 minutes.
- Stir in 1 teaspoon of fresh thyme leaves and season with salt and freshly ground black pepper to taste.
- Transfer the mushroom mixture to a bowl and set aside.
- In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
- Season two (6-ounce) beef tenderloin steaks generously with salt and freshly ground black pepper.
- Add steaks to the skillet and sear for 2-3 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare).
- Transfer the steaks to a plate and tent with foil to rest.
- Add 1/4 cup of minced shallots and 1/4 cup of minced garlic to the skillet.
- Sauté for about 2 minutes.
- Pour in 1/2 cup of Madeira wine (or dry sherry) and bring to a boil. Reduce heat and simmer until the sauce is reduced by half, about 5 minutes.
- Add 1/4 cup of beef broth and simmer until the mixture is reduced to about 2/3 cup, about 3 minutes.
- Stir in 1/4 cup of heavy cream and simmer for about 2 minutes.
- (Optional: For a thicker sauce) In a small bowl, whisk together 2 tablespoons of melted butter with 1 tablespoon of all-purpose flour until smooth.
- Gradually whisk the butter-flour mixture into the simmering cream sauce.
- Stir until the sauce has thickened to your desired consistency.
- Stir in the reserved mushroom mixture. Season the sauce with salt and pepper to taste.
- Return the steaks to the skillet and cook until heated through, about 1 minute.
- Transfer the steaks to plates and spoon the sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
152g
Carbs
2g
