Steak with Madeira Wine Sauce

This was meant for fillet mignon, but the sauce is so rich that it goes well with other less tender cuts of beef as well. The dish is pictured here served with a root vegetable mash and spinach salad.

4 fillet mignon, about 1/2 pound each
salt & black pepper
2 Tbs olive oil
2 Tbs finely chopped shallots
1/4 cup Madeira wine
3/4 cup beef broth
3 tsp butter, softened
1 tsp flour
2 tsp chopped fresh parsley

Sprinkle meat with salt & black pepper on both sides. Heat oil until very hot, add meat and cook over high heat for about 5 minutes. Turn and cook another 5 minutes. Remove meat, pour off the fat and add the shallots. Add wine and cook over high heat for 30 seconds. Add broth, bring to a boil, stirring. Add salt & pepper and cook until reduced by half.


Meanwhile, blend 2 tsp of butter and the flour. Stir into sauce and cook briefly. Stir in the remaining butter, then spoon over the steaks. Garnish with fresh parsley.