Prunes and Madeira meld in this sweet and savory sauce that's a snap to make--and it's so tasty you may be tempted to lick your plate. If you're in the mood to splurge, filet mignon is incomparably tender in this recipe. But don't worry--our tasters loved it with sirloin just as well. Make it a meal: Serve with Yukon Gold & Sweet Potato Mash and Garlicky Green Beans. Source: EatingWell Magazine, November/December 2007

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F.

    Advertisement
  • Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.

  • Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4 to 6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm.

  • Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the liquid is reduced by about half, 10 to 12 minutes.

  • Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a wooden spoon, until it's dissolved. Add prunes and continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks to the pan along with any accumulated juices. Turn

  • to coat and cook until heated through, 1 to 2 minutes. Serve the steaks with the pan sauce.

Tips

Note: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.

Nutrition Facts

296 calories; 10 g total fat; 60 mg cholesterol; 416 mg sodium. 18.8 g carbohydrates; 21 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made this for Christmas Eve dinner 2008 and it was fabulous. I doubled the prunes as we love dried fruit. I served with cream cheese-enriched mashed potatoes ginger glazed carrots and a creamed spinach casserole. The dinner was perfect! I don't usually like to fuss with a sauce for something like a steak but this recipe made me rethink that. We so rarely splurge on steaks that it was worth the extra effort to make them really special and delicious. Read More