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Ingredient
Beef Tenderloin with Madeira-dijon Sauce
Introduce
Ingredient
Food ration :
8 servings
1 1/2 tsp
kosher salt, divided
1 1/2 tsp
black pepper, divided
1/4 C
minced shallot
1/2 C
Madeira or dry sherry
2 T
butter, unsalted
1 T
Dijon mustard
Cooking instructions
* Step 1
Preheat oven to 450°. Place a rimmed baking sheet in oven (leave in on preheat).
* Step 2
Heat 1 1/2T oil in a large skillet over high. Sprinkle filets with 1 1/4 tsp S&P. Cook in hot oil turning occasionally, until browned on all sides, about 6-8 minutes.
* Step 3
Transfer filets to hot baking sheet. Do not wipe skillet clean. Roast filets at 450° on bottom rack until internal thermometer registers 120° to 125° for medium-rare, about 10 minutes. Remove from oven; let rest 5 minutes.
* Step 4
In skillet, add shallot and thyme. Cook on medium-high, stirring often, until lightly browned, 1-2 minutes. Add the Madeira wine. Bring to a boil; simmer until reduced by half, 2-3 minutes. Add stock, bring to a boil; boil, stirring often, until slightly syrupy and reduced to 1/2C, about 15 minutes.
* Step 5
Stir in butter, parsley, mustard, remaining 1 1/2T oil, remaining S&P; Stir until butter melts.
* Step 6
Thinly slice beef and serve with sauce.
Note: if there is a photo you can click to enlarge it
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