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Filet Mignon with Madeira-Prune Sauce

November/December 2007

Your rating: None Average: 5 (5 votes)

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.



READER'S COMMENT:
"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...
Filet Mignon with Madeira-Prune Sauce

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 359 calories; 12 g fat (4 g sat, 6 g mono); 69 mg cholesterol; 23 g carbohydrates; 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)

Carbohydrate Servings: 1 1/2

Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat


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Recipe Categories

Ethnic/Regional
Mediterranean
American
Servings
4
Health & Diet Considerations
Low sodium
High potassium
Main Ingredient
Beef
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Style/Theme
Entertaining, formal
Type of Dish
Main dish, meat
Ease of Preparation
Moderate
Total Time
45 minutes or less
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