Pan Seared Beef Filets with Madeira Wine Sauce
Pan searing is one sure way to a great steak and a delicious meal. And turning up the volume with this luscious sauce is sure to please.
Equipment
- Deep skillet for the wine sauce
- Large cast iron skillet for the filets
Ingredients
- For the Madeira Wine Sauce:
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1 small shallot, sliced thin
- ¼ teaspoon freshly cracked black pepper, or to taste
- ¼ teaspoon kosher salt, or to taste
- 1 teaspoon chopped garlic
- 2 teaspoons fresh thyme, or ½ teaspoon dried
- ¾ cup Madeira wine
- 2-½ cups beef stock, divided
- 3 teaspoons cornstarch
- 2 tablespoons tomato paste
- For the beef filets:
- 2 center cut beef filet mignons, about 6 to 8 ounces each
- 1-½ to 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper, divided
- 1 tablespoon butter
Instructions
- For the wine sauce:
- In a deep skillet, melt the butter over medium heat until the butter is foaming and just starting to brown. Add the mushrooms, shallot, and the black pepper but not the salt. Sauté until the mushrooms are golden and the shallots are translucent, stirring occasionally, about 5 to 7 minutes.
- Add the kosher salt, garlic, and thyme. Cook for an additional 3 minutes.
- Pour the Madeira wine into the mushrooms. Continue cooking over medium heat until the wine is reduced and almost all of it has been absorbed into the mushrooms, about 10 to 15 minutes.
- Combine the cornstarch with ½ cup of the beef stock, whisking until smooth. Pour it into the mushrooms and cook, stirring until it begins to thicken.
- Add the remaining beef stock along with the tomato paste, stirring to blend together.
- Bring the sauce to a boil, then reduce the heat to medium-low, cook for about 15 to 20 minutes, or until thickened. Serve warm over beef.
- For the steaks:
- Coat each filet with olive oil then season generously with 1-½ teaspoons of the kosher salt and 1 teaspoon of the pepper. Using a flat meat mallet gently press each steak to a thickness of approximately one inch.
- Let the steaks rest for 30 minutes at room temperature prior to cooking. You want the center of the meat at room temperature, so they cook evenly. Lightly spray a cast iron skillet with cooking spray. Heat over a temperature just slightly below medium-high until the pan is very hot. Place the steaks in the pan and cook for 3 minutes and do not move them!
- Turn the steaks and cook on the other side for an additional 4 minutes for medium rare. Top each with ½ tablespoon butter and cook for an additional 30 seconds.
- Transfer the steaks to a platter and cover tightly with foil. Let them rest for 10 minutes before cutting.
Notes
The wine sauce can be made a day or two in advance.