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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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

NUTRITION INFORMATION: Per serving: 359 calories; 12 g fat (4 g sat, 6 g mono); 69 mg cholesterol; 23 g carbohydrate; 28 g protein; 1 g fiber; 232 mg sodium; 680 mg potassium.
Nutrition bonus: Zinc (33% daily value), Potassium (19% dv), Iron & Vitamin A (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat

TIP: 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.

What a wonderful supper we had last night. With this recipe along with Garlicky Green Beans and Yukon Gold & Sweet Potatoes Mash Eating Well as usual served us well.

Anonymous, Milwaukee, Wi

Easy and delicious. I didn't change a thing! Served it with mashed potatoes and was wishing there was even more sauce 'cause it really was that good.

Anonymous, NH

My local market was out of Madeira. I chose to substitute Port. Plan on using Madeira next time, but result with Port was wonderful.

Bonnie, Discovery Bay, CA

This actually worked very well with tofu.

Lisa, Davis, CA