FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE
A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.
Provided by BecR2400
Categories Roast Beef
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the bottom third of an oven and preheat to 425F degrees (220C).
- Butter the ends and bottom of the beef fillet and place in a small, heavy roasting pan (without a rack) in which it fits comfortably. Sprinkle with salt and pepper. Place in the oven and roast until an instant-read thermometer inserted in the center of the meat registers 120 F degrees (49C) for rare or 130F degrees (54C) for medium-rare, 20-30 minutes. Transfer to a warmed serving plate and cover loosely with a piece of aluminum foil to keep it warm. It will continue to cook a little.
- Using a large spoon, skim off the fat from the pan juices. Place the pan over medium-low heat and add the shallots. Cook, stirring, until translucent, 3-4 minutes. Add the water, raise the heat to medium and stir, scraping up any browned bits stuck to the pan bottom. Add the Madeira, bring to a boil over medium heat and boil until reduced by about one-half. Combine the cornstarch mixture and the cream and stir until blended. Add to the pan and quickly stir into the juices. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
- Cut the strings on the fillet, then remove the strip of fat tied to the top of the fillet and discard. Using a very sharp, thin-bladed knife, slice the meat crosswise into 12-14 slices, each about 1/2-inch (12 mm) thick. Spoon a little of the sauce onto each warmed plate and place 2 or 3 slices of meat on the sauce. Spoon the remaining sauce over the meat, garnish with the chopped parsley and serve.
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Anne Cha
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing. The beef was tender and juicy, and the Madeira wine sauce was rich and flavorful.
Aflatoon Siyal
[email protected]Wow! This recipe is a winner. The beef was cooked perfectly, and the Madeira wine sauce was out of this world. I'll definitely be making this again.
Mercy Washera
[email protected]This dish was a hit! The beef was incredibly tender and flavorful, and the Madeira wine sauce was the perfect complement. I highly recommend this recipe.
NAWAB JATTOI
[email protected]I was skeptical at first, but this recipe really delivered. The beef was cooked to perfection, and the Madeira wine sauce was divine. I'll definitely be making this again.
Sweet Mami
[email protected]Absolutely delicious! The beef was tender and flavorful, and the Madeira wine sauce was rich and decadent. I will definitely be making this again.
shree krishna Moktan
[email protected]This recipe was a bit challenging, but it was worth the effort. The beef was succulent and juicy, and the Madeira wine sauce was divine. I'll definitely be making this again for special occasions.
Calypso Stracina Collins
[email protected]I followed the recipe exactly, and the results were incredible. The beef was cooked perfectly, and the Madeira wine sauce was rich and velvety. This dish is definitely a keeper.
Akingbade Justina
[email protected]The French-style roast fillet of beef turned out amazing! The beef was tender and flavorful, and the Madeira wine sauce was the perfect accompaniment. I highly recommend this recipe.
Prabha Thapa
[email protected]I'm not usually a fan of beef, but this recipe changed my mind. The beef was cooked to perfection, and the Madeira wine sauce was simply divine. I'll definitely be making this again.
masum billa
[email protected]This French-style roast fillet of beef was a culinary masterpiece! The Madeira wine sauce was rich and flavorful, perfectly complementing the tender and juicy beef. My family raved about it, and I'll definitely be making it again.