Beef With Mushroom And Madeira Sauce Recipes

Steps:

• Shape ground beef into 4 oval patties 1 inch thick.
• Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
• Cut the bread diagonally into 4 3/4 inch thick slices and toast.
• Spread each with butter and place on dinner plates.
• Top each bread slice with a hamburger patty and keep warm.
• Add mushrooms to pan drippings.
• Cook over high heat until light brown, stirring constantly.
• Spoon mushrooms over patties.
• Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
• Pour over patties.

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
• Add in the mushrooms; saute until tender (about 10 minutes).
• Add in shallots with HALF the minced garlic; saute for about 3 minutes.
• Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
• Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
• Season steaks with salt and pepper, and add to skillet.
• Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
• Transfer the steaks to a plate.
• Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
• Add in Madeira and boil until reduced by half (this should take about 3 minutes).
• Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
• Add in cream and boil for about 2 minutes.
• This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
• Stir in the mushroom mixture, and then season the sauce with salt and pepper.
• Return the steaks to skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

Steps:

• Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives.

Steps:

• Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
• Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.