Roast Fillet Of Beef With Madeira-Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my finest, most elegant, Sunday Dinner roast. Cook a little longer for medium. Ingredients:
1 (2 lb) filet of beef, trimmed of fat and tied |
1 tablespoon olive oil |
1 1/2 cups sliced mushrooms |
2 tablespoons finely chopped shallots |
1/2 cup madeira wine |
1/2 cup beef broth |
1 teaspoon tomato paste |
2 tablespoons butter |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Sprinkle meat with salt and pepper; rub all over with the oil.
2. Place in small, shallow roasting pan.
3. Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
4. Turn once or twice.
5. Remove from pan; cover loosely with foil.
6. Spoon fat from pan.
7. Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
8. Add shallots, cook and stir briefly.
9. Add wine; cook and scrape the pan to loosen browned bits.
10. Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
11. Cook on high for 4 minutes.
12. Swirl in butter and parsley.
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