- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“Filet mignon medallions seared in butter and finished with a rich Madeira wine and beef stock sauce. A classic technique that unites the tenderness of noble meat with the aromatic richness of a velvety and dense sauce.”
What you need to know
- Searing in a hot skillet retains the internal juice and creates a golden crust essential for the doneness of the fillet.
- The sautéing of the onion over the meat crust releases the caramelized sugars and enriches the flavor of the sauce.
- Wheat flour fried in butter stabilizes the broth and Madeira wine without creating unwanted lumps.
Ingredients
Main
- 500g of filet mignon
- 1 cup of Madeira wine
- 1 tablespoon butter
- 1 chopped onion
- 1 cup of beef broth
- 1 tablespoon of wheat flour
- Salt and pepper to taste
Instructions
Principal
- Season the filet mignon with salt and pepper to taste.
- Heat the skillet over high heat and melt the butter.
- Add the filet mignon and sear each side for about 3-4 minutes or until golden.
- Remove the meat from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until transparent.
- Sprinkle the all-purpose flour and mix well, forming a roux.
- Pour in the Madeira wine and beef broth, stirring constantly to avoid lumps.
- Let the sauce reduce for about 5 minutes.
- Return the fillet to the skillet, covering it with the sauce, and cook for 5 more minutes so it absorbs the flavors.
- Turn off the heat and serve with a side dish of your choice.
Chef's tips
- Leave the fillets at room temperature for 15 minutes before browning so that the meat does not cool the skillet.
- Cook the flour for one minute along with the onion before pouring in the liquids to avoid leaving a raw taste in the sauce.
- When returning the meat to the pan, keep it on low heat for only 5 minutes to preserve the pink center.
Variations
- Add sliced mushrooms sautéed in butter right after reducing the meat broth.
- Add sprigs of fresh defoliated thyme to perfume the onion during the sauté.
- Finish the sauce off the heat with half a tablespoon of cold butter to give a mirror shine.
Substitutions
- Madeira wine can be swapped for dry red wine with a teaspoon of sugar or a touch of brandy.
- The wheat flour can be replaced by cornstarch diluted in cold water at the end of the preparation.
- The tenderloin can be replaced with sirloin or top round sliced into thick medallions.
How to store
Store in a sealed container in the refrigerator for up to 3 days. Reheat in a closed skillet over low heat with a spoonful of broth or water to maintain the creaminess without overcooking the meat.
Can it be frozen?
It is not recommended to freeze the finished fillet, as the meat loses tenderness and the sauce with flour tends to curdle upon thawing. The dish is best when consumed fresh.
What to serve with
Serve with creamy mashed potatoes, white rice, or rice à la Piamontese. Vegetables sautéed in butter, such as carrots and green beans, balance the dense texture of the sauce.
Frequently asked questions
How do I ensure the filet mignon is cooked to the right point?
Keep the skillet very hot and respect the 3 to 4 minutes on each side for medallions 2 fingers thick, leaving the center pink.
Can I replace the homemade beef broth with bouillon cubes?
You can use it, but dissolve it in hot water and reduce the addition of salt to the fillet, as industrial broths already concentrate a lot of sodium.
What is the difference between Madeira wine and table red wine?
Madeira wine is a Portuguese fortified wine with a slightly sweet and woody profile, while common table wine is more acidic.
What to do if the sauce clumps when adding the flour?
Pass the sauce through a fine sieve or beat vigorously with a wire whisk (fouet) over low heat until homogeneous.
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