STEAK WITH MADEIRA WINE SAUCE


BBQ Grilled Filet Mignon served with Madeira sauce and accompanying vegetable of sauteed mushroom and red pepper makes the ultimate main course. Makes enough for 2 steaks.

2- 6 to 8 oz Filet Mignon, each about 1 inch thickness 2- 6 to 8 oz
1 tbsp Olive Oil 15 mL
1 medium Fresh red pepper cut in 1/4 inch strips 1 medium
4-6 Fresh mushrooms, sliced 4-6
2 Green onions, white tops only, sliced diagonally 2
Salt and pepper to taste
1 Garlic clove, minced 1
1/4 cup Madeira wine 50 mL
3/4 cup Beef broth 75 mL
1 tbsp Cornstarch 15 mL
1 tbsp Butter 15 mL

About 1/2 hour before serving, remove steaks from fridge, brush with olive oil and sprinkle quite a lot of Montreal Steak Spice on both sides of your filets. Cover lightly with foil and leave on counter until it's time to grill them. Grill them on high setting or over hot coals to desired doneness. Estimated time for 1 inch steak with grill lid closed; medium rare 4 minutes a side... medium 4-1/2 minutes a side. Turn with tongs, never a fork, to avoid piercing meat

Note: It is best to prepare sauce and the vegetables before grilling the steaks.

Vegetables: In a medium size skillet heat 1 tbsp olive oil and when hot add mushrooms, sliced red peppers and onion slices. Sprinkle with salt and pepper. Saute by tossing and stirring until el dente (about 5 minutes), remove and set aside. Place in warming oven or saute again in small skillet moments before serving.

Sauce: In a measuring cup mix cornstarch into beef broth, set aside.
To the same skillet you sauteed the vegetables add small dab butter and garlic, saute over high heat for 30 seconds, add the wine, cook and stir about 30 seconds. Lower heat to medium, add beef broth and cornstarch mix, cook and stir continuously until thickened slightly and reduced by almost a half. Swirl in 1 tbsp. butter. Cover and leave on low simmer until ready to serve.

Sauce can be served many ways, separately in a sauce bowl, spooned over the meat, or my preference, placing a portion on the plate and topping with steak. Remainder served in a bowl.


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