Beef Fillet in Madeira Wine
Tender medallions of beef fillet seared to perfection and bathed in a rich, aromatic Madeira wine sauce.
Ingredients
- •4 beef fillet steaks (about 6 oz / 170g each)
- •2 tablespoons olive oil
- •2 tablespoons pareve margarine
- •1 medium shallot, finely minced
- •2 cloves garlic, minced
- •3/4 cup good quality Madeira wine
- •1 cup rich beef broth
- •1 teaspoon tomato paste
- •1 sprig fresh rosemary
- •1 teaspoon all-purpose flour
- •Salt and freshly ground black pepper to taste
- •Chopped fresh parsley for garnish
Instructions
- 1
Remove the beef fillets from the refrigerator and let them sit at room temperature for 15 minutes. Pat them completely dry with paper towels and season generously with salt and black pepper.
- 2
Heat the olive oil and 1 tablespoon of pareve margarine in a large heavy-bottomed skillet over high heat until shimmering.
- 3
Add the beef fillets to the pan and sear for about 3 to 4 minutes on each side for medium-rare, or until a nice golden-brown crust forms. Transfer the steaks to a warm plate, cover loosely with foil, and let them rest.
- 4
In the same skillet, reduce the heat to medium and add the remaining tablespoon of pareve margarine. Add the minced shallot and cook for 2 minutes until translucent and soft.
- 5
Stir in the minced garlic and cook for about 30 seconds until fragrant, scraping up any browned bits stuck to the bottom of the pan.
- 6
Pour in the Madeira wine, scraping the pan to deglaze, and let it simmer and reduce by half, which takes about 4 to 5 minutes.
- 7
Whisk the beef broth, tomato paste, and flour together in a small bowl until smooth, then pour the mixture into the skillet along with the rosemary sprig.
- 8
Simmer the sauce gently for 8 to 10 minutes until it thickens to a glossy consistency that coats the back of a spoon. Season with additional salt and pepper to taste, then discard the rosemary sprig.
- 9
Return the rested beef fillets and any accumulated juices back into the skillet for 1 minute to warm through in the sauce.
- 10
Serve the beef fillets hot, generously spooning the glossy Madeira sauce over the top and garnishing with fresh chopped parsley.
💡 Chef tips
- Make sure to use true Madeira wine rather than cooking wine for the best depth of flavor.
- Letting the meat rest before and after cooking ensures it remains tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop over low heat.
✅ How it should turn out
The finished dish features succulent, tender beef coated in a glossy, deeply savory brown sauce with the distinct rich and slightly sweet aroma of Madeira wine.