ROAST FILET OF BEEF WITH MADEIRA SAUCE

[chief_cook2]

ROAST FILET OF BEEF WITH MADEIRA SAUCE

Yield: 12 Servings


6 tb Butter
1 Filet of beef 8-10 lbs.;
Well trimmed
-salt and freshly ground
-pepper
2 c Madeira Sauce;recipe follows

Preheat oven to 450~. Heat 4 T butter in a shallow
roasting pan. When it is just melted, turn the filet
in it until the meat is coated. Season with salt &
pepper. Roast 25 to 30 minutes, for rare, basting
frequently. Transfer the meat to a large serving dish
and keep warm. Pour off most of the fat from the pan
and pour in the Madeira Sauce. Stir to dissolve the
brown particles that cling to the pan. Swirl in the
remaining 2 T butter. Slice the filet (slice only the
amount to be served immediately and leave the rest
whole). Spoon part of the sauce over the sliced beef
and serve the rest separately. YIELD: about 12 servings


See MADEIRA SAUCE for recipe

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MADEIRA SAUCE FOR ROAST FILET OF BEEF


Title: MADEIRA SAUCE FOR ROAST FILET OF BEEF

Yield:

1 tb Butter
4 Mushrooms,large; sliced
-I use shiitake,thinly slice
2 tb Shallots; finely chopped
1/3 c Madeira Wine
1 1/2 c Brown gravy; homemade or
-10 3/4 oz.can of any good brand Beef Gravy
-salt & freshly ground
-pepper

Heat the butter in a skillet and add the mushrooms (to
add variety, you can use shiitake, or other types).
Sprinkle with salt and pepper until mushrooms give up
their liquid. Add the shallots and cook stirring until
most of the liquid evaporates. Add the wine and cook 2
minutes. Add the brown sauce and simmer 15 minutes.
YIELD: about 2 cups
Note: don't be put off by using canned beef gravy if you don't have time to make your own.
The gravy is good using either one.