Savory Filet Mignon with Rich Madeira Sauce
Indulge in the exquisite flavors of our Savory Filet Mignon with Rich Madeira Sauce. This elegant dish features tender, perfectly seared filet mignon paired with a velvety sauce made from earthy mushrooms, aromatic garlic, and the deep sweetness of Madeira wine. Ideal for special occasions or a fancy dinner at home, this recipe brings a touch of gourmet dining to your table. Serve it alongside roasted vegetables or creamy mashed potatoes for a delightful meal that's sure to impress.
4
Servings
500
Calories
12
Ingredients
Ingredients
Butter
3 tablespoons (melted)
Olive oil
2 tablespoons (for sautéing)
Sliced mushrooms
3/4 lb (fresh)
Chopped onion
1/2 (finely chopped)
Chopped garlic
2 cloves (minced)
Thyme
1 teaspoon (fresh or dried)
Salt
to taste (for seasoning)
Pepper
to taste (freshly ground)
Filet mignon
4 pieces (about 6 ounces each)
Madeira wine
1/2 cup (for deglazing)
Beef broth
1/2 cup (low-sodium recommended)
Heavy cream
1/2 cup (for sauce richness)
Instructions
1
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until hot.
2
Add the sliced mushrooms, minced garlic, and chopped onion to the skillet. Sauté for about 5-7 minutes until the vegetables are softened and lightly browned. Season with thyme, salt, and pepper. Remove the mixture from the skillet and set aside.
3
In the same skillet, add the remaining tablespoon of butter and olive oil. Once melted and hot, add the filet mignon pieces. Sear for about 5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the fillets and tent with foil to keep warm.
4
Deglaze the pan with the Madeira wine, scraping up any browned bits from the bottom. Allow it to simmer until reduced by half, which should take about 3-4 minutes.
5
Stir in the beef broth and continue to simmer until reduced slightly. Then, add the heavy cream and stir well to combine. Allow the sauce to thicken, stirring frequently for about 2-3 minutes.
6
Return the sautéed mushrooms and onions to the skillet, mixing them into the sauce. Finally, add the seared filets back to the pan to warm through for about 1-2 minutes.
7
Serve the filet mignon topped with the rich Madeira sauce, garnished with fresh herbs if desired.
Nutrition Information
37.5g
Fat
3.75g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Filet Mignon with Rich Madeira Sauce?
It is an elegant gourmet dish featuring tender, perfectly seared filet mignon paired with a velvety sauce made from earthy mushrooms, aromatic garlic, and the deep sweetness of Madeira wine.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 500 calories, 37.5g of fat, 3.75g of carbohydrates, and 31g of protein.
How much filet mignon is required?
You will need 4 pieces of filet mignon, each weighing approximately 6 ounces.
What is the recommended searing time for medium-rare?
For medium-rare doneness, sear the fillets for about 5 minutes on each side.
What type of wine is used for the sauce?
The recipe uses 1/2 cup of Madeira wine to deglaze the pan and provide a rich, sweet flavor.
What kind of mushrooms should I use?
The recipe calls for 3/4 lb of fresh sliced mushrooms.
What are the aromatics used in the sauce?
The sauce is flavored with 1/2 a finely chopped onion, 2 cloves of minced garlic, and 1 teaspoon of thyme.
How much butter and oil is needed for cooking?
The recipe uses a total of 3 tablespoons of butter and several tablespoons of olive oil divided between sautéing the vegetables and searing the meat.
What type of broth is recommended?
A low-sodium beef broth (1/2 cup) is recommended for the best flavor control.
How do you make the sauce creamy?
The sauce achieves its velvety texture by adding 1/2 cup of heavy cream and simmering until thickened.
How long should I sauté the vegetables?
The mushrooms, garlic, and onions should be sautéed for about 5-7 minutes until softened and lightly browned.
What does 'deglazing the pan' mean in this recipe?
It means adding the Madeira wine to the hot skillet to scrape up and incorporate the flavorful browned bits left from searing the meat.
How much should the Madeira wine be reduced?
Allow the Madeira wine to simmer until it has reduced by half, which typically takes 3-4 minutes.
Why should I tent the fillets with foil?
Tenting the fillets with foil after searing keeps them warm while you prepare the sauce and allows the juices to redistribute.
Can I use dried thyme instead of fresh?
Yes, the recipe allows for 1 teaspoon of either fresh or dried thyme.
How long should I simmer the sauce after adding the cream?
Stir frequently for about 2-3 minutes to allow the sauce to thicken properly.
What is the final step before serving?
Return the sautéed vegetables and the seared fillets to the skillet for 1-2 minutes to ensure everything is warmed through.
Is this recipe suitable for low-carb diets?
Yes, with only 3.75g of carbohydrates per serving, it is a very low-carb meal option.
What side dishes go well with this recipe?
This dish pairs beautifully with roasted vegetables or creamy mashed potatoes.
What is the fat content per serving?
There are 37.5 grams of fat per serving in this recipe.
How much protein is in one serving?
Each serving provides 31 grams of protein.
Can I use this recipe for a special occasion?
Absolutely; it is described as an elegant dish ideal for special occasions or a fancy gourmet dinner at home.
What is the ingredient count for this recipe?
The recipe contains 12 main ingredients.
How much onion is used?
The recipe calls for 1/2 of an onion, finely chopped.
What is the category of this recipe?
This recipe is categorized under 'Steak'.
Should I use fresh or ground pepper?
Freshly ground pepper is recommended for seasoning to taste.
How many garlic cloves are needed?
You will need 2 cloves of garlic, minced.
Can I garnish this dish?
Yes, it is recommended to garnish the filet mignon with fresh herbs if desired.
How long does it take to reduce the beef broth?
The broth should be simmered until reduced slightly, occurring just before the addition of the heavy cream.