Filet With Madeira and Mushrooms | Dorothy Lane Market

Filet With Madeira and Mushrooms

PREP TIME 20 mins
COOK TIME 35 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Nov 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1½ Tbsp butter
  • 2 DLM Natural Beef Filet Mignons, 6 oz each
  • Salted and pepper, to taste
  • 6 oz exotic mushrooms, thinly sliced
  • ¼ cup minced shallots (about 3 shallots)
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme, chopped
  • ¼ cup Madeira wine
  • ½ cup prepared demi-glace
  • ¼ cup whipping cream

INSTRUCTIONS

1
In a sauté pan, heat olive oil over medium-high heat. Season steaks with salt and pepper. Sauté until desired doneness, about 3 minutes per side for medium-rare. Set aside.
2
In the same pan, heat butter and sauté mushrooms until tender, about 10 minutes. Add shallots and garlic, and sauté until soft, about 3 minutes. Stir in thyme; season with salt and pepper. Deglaze pan with Madeira and boil until reduced by half, about 3 minutes.
3
Add demi-glace and reduce until slightly thickened. Add whipping cream and boil until sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
4
Return steaks to pan and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over steaks and serve.

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Filet With Madeira and Mushrooms

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 35 mins
SERVINGS 2

INGREDIENTS

  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1½ Tbsp butter
  • 2 DLM Natural Beef Filet Mignons, 6 oz each
  • Salted and pepper, to taste
  • 6 oz exotic mushrooms, thinly sliced
  • ¼ cup minced shallots (about 3 shallots)
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme, chopped
  • ¼ cup Madeira wine
  • ½ cup prepared demi-glace
  • ¼ cup whipping cream

INSTRUCTIONS

1
In a sauté pan, heat olive oil over medium-high heat. Season steaks with salt and pepper. Sauté until desired doneness, about 3 minutes per side for medium-rare. Set aside.
2
In the same pan, heat butter and sauté mushrooms until tender, about 10 minutes. Add shallots and garlic, and sauté until soft, about 3 minutes. Stir in thyme; season with salt and pepper. Deglaze pan with Madeira and boil until reduced by half, about 3 minutes.
3
Add demi-glace and reduce until slightly thickened. Add whipping cream and boil until sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
4
Return steaks to pan and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over steaks and serve.

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