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Filet Mignon with Madeira Sauce (Filé Mignon ao Molho Madeira)

An easy, quick and tender filet mingon with madeira sauce... an elegant dish to dazzle the most demanding palates. It can be served with steamed asparagus.
Keywords:beef, filet mignon, madeira, steak
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4


  • 1-½ cup Madeira wine
  • 1-½ cup beef stock
  • 4 filet mignon steaks ** 6 oz, each about 1 inch thick
  • 4 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1-½ tablespoon olive oil not extra-virgin
  • 3 tablespoon unsalted butter divided
  • ¼ cup shallots minced
  • 1 tablespoon garlic
  • 1-½ tablespoon fresh rosemary chopped
  • ** If you did buy a whole beef tenderloin, do not worry. Please, watch the video on how to butcher beef tenderloin into filet mignon steaks.


  • Bring filet mignon steaks to room temperature for about 30 minutes to 1 hour prior cooking to ensure the steak cooks quickly and evenly.
  • In a saucepan over medium-high heat, bring both the Madeira wine and the beef broth to a boil. Reduce the heat to medium and let simmer until only about half of the mixture (1-½ cup) remains and has slightly thickened. Reserve.
  • Use paper towels to pat the filet mignons dry, and then season the steaks on both sides with coarse salt and freshly ground black pepper. Reserve.
  • Meanwhile, heat a heavy-bottom large stainless steel or cast-iron skillet and add 1-½ tablespoon olive oil and 1 tablespoon butter. Over medium-high heat, sauté steaks until medium-rare (about 4 minutes per side). Transfer the steaks to a heated platter and cover loosely with foil while preparing the Madeira sauce.
  • Saute shallots and garlic in the skillet for about 1 minute. Add the previously reduced wine-stock mixture and the rosemary. Allow the mixture to bubble for 2 minutes, scraping up any browned bits. Remove from the heat and whisk in 2 tablespoons butter. When the butter has melted, return the steaks to the pan, turning them in the sauce. Serve!

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