Beef Tenderloin Steak With Mushrooms And Madeira Recipe

How to Make Beef Tenderloin Steak With Mushrooms And Madeira

1. Melt 2 tablespoons of butter in a large heavy skillet over medium heat.
2. Add 8 ounces of sliced mushrooms to the skillet.
3. Sauté until tender, about 5-7 minutes.
4. Add 2 tablespoons of minced shallots and 1/2 teaspoon of minced garlic to the skillet.
5. Sauté for about 3 minutes.
6. Stir in 1 teaspoon of fresh thyme leaves and season with salt and freshly ground black pepper to taste.
7. Transfer the mushroom mixture to a bowl and set aside.
8. In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
9. Season two (6-ounce) beef tenderloin steaks generously with salt and freshly ground black pepper.
10. 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).
11. Transfer the steaks to a plate and tent with foil to rest.
12. Add 1/4 cup of minced shallots and 1/4 cup of minced garlic to the skillet.
13. Sauté for about 2 minutes.
14. 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.
15. Add 1/4 cup of beef broth and simmer until the mixture is reduced to about 2/3 cup, about 3 minutes.
16. Stir in 1/4 cup of heavy cream and simmer for about 2 minutes.
17. (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.
18. Gradually whisk the butter-flour mixture into the simmering cream sauce.
19. Stir until the sauce has thickened to your desired consistency.
20. Stir in the reserved mushroom mixture. Season the sauce with salt and pepper to taste.
21. Return the steaks to the skillet and cook until heated through, about 1 minute.
22. Transfer the steaks to plates and spoon the sauce generously over the top.