FILET MIGNON WITH MADEIRA PAN SAUCE WITH MUSTARD AND ANCHOVIES
Make and share this Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies recipe from Food.com.
Provided by NovaLee
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven 450°F.
- Heat a skillet (not nonstick) over high heat until very hot.
- Rub steaks with oil and then salt and pepper.
- Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
- Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
- While baking make sauce.
- When steaks are done put on a platter cover and let rest 5 minutes.
- In skillet the steaks were in heat pan medium low heat.
- Add shallots stir until soft.
- Add Madeira and rest of the ingredients.
- Scrape up the bits in pan.
- Simmer until reduced to 1/3 cup.
- Stir in butter.
- Serve over steaks.
Nutrition Facts : Calories 176.3, Fat 13.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 121.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.6, Protein 1
FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Preheat a grill.
- In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
- Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
- Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
- To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
- Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
- Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.
MULLED MADEIRA
Steps:
- In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.
MADEIRA MUSTARD
Make and share this Madeira Mustard recipe from Food.com.
Provided by Jewelies
Categories New Zealand
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine mustard seeds & salt in blender, blend 30 secs or until fine.
- Add vinegar, oil, madeira & brandy, blend until thickened.
- Spoon into sterilised container, cover & store in fridge for at least two days to develop flavour.
- Keep refrigerated after opening.
Nutrition Facts : Calories 774.5, Fat 67.4, SaturatedFat 8.8, Sodium 1171, Carbohydrate 17.8, Fiber 6.6, Sugar 3.8, Protein 11.2
MADEIRA GRAVY
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
Provided by Sara Buenfeld
Time 10m
Number Of Ingredients 5
Steps:
- Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.67 milligram of sodium
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
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