Filet Mignon with Madeira-Prune Sauce

Filet Mignon with Madeira-Prune Sauce

1 Review
From: EatingWell Magazine November/December 2007

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.

Ingredients 4 servings

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  • 5 large shallots, peeled and halved
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon coarsely chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 4-ounce filet mignon or sirloin steaks, 1 1/4 inches thick, trimmed
  • 3/4 cup Madeira, (see Note)
  • 1 14-ounce can reduced-sodium beef broth
  • 1 teaspoon butter, softened
  • 1 teaspoon all-purpose flour
  • 1 teaspoon tomato paste
  • 1/4 cup pitted prunes, coarsely chopped


  • Active

  • Ready In

  1. Preheat oven to 425 °F.
  2. Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.
  3. 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.
  4. 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.
  5. 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
  6. to coat and cook until heated through, 1 to 2 minutes. Serve the steaks with the pan sauce.
  • 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 information

  • Per serving: 296 calories; 10 g fat(3 g sat); 1 g fiber; 19 g carbohydrates; 21 g protein; 22 mcg folate; 60 mg cholesterol; 9 g sugars; 0 g added sugars; 463 IU vitamin A; 3 mg vitamin C; 42 mg calcium; 2 mg iron; 416 mg sodium; 572 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat

Reviews 1

October 20, 2009
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By: ewjunk
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.