Mignons De Filet De Boeuf Sautes Madere

By zeenieme

Ingredients

• 1 to 1 1/2 pounds trimmed tenderloin, cut into 1 1/2 to 2 inch pieces
• 1/4 cup butter
• 1 tablespoon olive oil
• 2 tablespoons minced shallots or scallions
• 1/2 cup dry white wine or 1/3 cup white French vermouth
• 1 1/2 cups excellent beef bouillon
• 2 tablespoons cornstarch dissolved in 1/4 cup additional bouillon.
• Flavor additions as needed: pinch thyme, imported bay leaf, 2 tablespoons minced mushroom stems or 1 to 2 teaspoons duxelles or mirepoix vegetables, 1 teaspoon or so tomato paste or leftover fresh tomato sauce
• 1/3 cup dry (Sercial) Madeira
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Dry beef on paper towels. Heat 2 tablespoon of the butter and the oil in a heavy frying pan large enough to hold all the beef easily in one layer. When butter foam has subsided, add beef. Let sizzle undisturbed 30 seconds, then toss it swirling and shaking pan by its handle several minutes until beef is nicely browned an, when pressed, has a very slight springiness-meaning it is rare. Transfer to a side dish and spoon all but 1 tablespoon fat from frying pan. Add shallots; saute one minute. Add wine; reduce to almost nothing. Simmer bouillon in the pan, scraping into it all coagulated saute juices.

Taste and stir in flavor additions, simmering several minutes to incorporate. Remove from heat. When bubbling has ceased, blend in dissolved cornstarch mixture; return to heat, stirring and simmer 2 minutes. Stir Madeira into sauce. Salt and pepper the sauteed beef; return to pan.

Just before serving, bring sauce and beef to just below the simmer; fold beef and sauce together for several minutes, just to warm through. Fold remaining 2 tablespoons butter into sauce, turn beef out onto a hot platter and serve immediately with rice or noodles, a green vegetable or baked or broiled tomatoes.

Variation: Add sauteed mushrooms to the beef and finished sauce to warm up with meat. Small braised white onions are another attractive addition.