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.
Filet Mignon with Madeira-Prune Sauce
From EatingWell: 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.