Step-by-Step Guide to Make Award-winning Beef Tenderloin with Madeira-dijon Sauce
Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Homemade Beef Tenderloin with Madeira-dijon Sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef Tenderloin with Madeira-dijon Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Tenderloin with Madeira-dijon Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Tenderloin with Madeira-dijon Sauce is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Beef Tenderloin with Madeira-dijon Sauce using 11 ingredients and 6 steps. Here is how you cook that.
Copycat from a magazine!
Ingredients and spices that need to be Prepare to make Beef Tenderloin with Madeira-dijon Sauce:
- 3 T olive oil, divided
- 2 1# center cut tenderloin filets (4")
- 1 1/2 tsp kosher salt, divided
- 1 1/2 tsp black pepper, divided
- 1/4 C minced shallot
- 1 large thyme sprig
- 1/2 C Madeira or dry sherry
- 3 C beef stock, low salt
- 2 T butter, unsalted
- 2 T torn flat-leaf parsley
- 1 T Dijon mustard
Steps to make Beef Tenderloin with Madeira-dijon Sauce
- Preheat oven to 450°. Place a rimmed baking sheet in oven (leave in on preheat).
- Heat 1 1/2T oil in a large skillet over high. Sprinkle filets with 1 1/4 tsp S&P. Cook in hot oil turning occasionally, until browned on all sides, about 6-8 minutes.
- Transfer filets to hot baking sheet. Do not wipe skillet clean. Roast filets at 450° on bottom rack until internal thermometer registers 120° to 125° for medium-rare, about 10 minutes. Remove from oven; let rest 5 minutes.
- In skillet, add shallot and thyme. Cook on medium-high, stirring often, until lightly browned, 1-2 minutes. Add the Madeira wine. Bring to a boil; simmer until reduced by half, 2-3 minutes. Add stock, bring to a boil; boil, stirring often, until slightly syrupy and reduced to 1/2C, about 15 minutes.
- Stir in butter, parsley, mustard, remaining 1 1/2T oil, remaining S&P; Stir until butter melts.
- Thinly slice beef and serve with sauce.
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