Filet Mignon Madeira
1 Cup Madeira wine
2 Cup Brown stock; preferably unsalted *
1/4 Cup Minced chives or green onions
1 Bay leaf
1/2 Teaspoon Coarsely cracked black pepper
1/4 Teaspoon Dry thyme; crushed
1 Tablespoon Vegetable oil
Six; (6− to 8−ounce) boneless filet mignons, 1 1/2−inch−thick
1/2 Cup Heavy cream
Salt and freshly ground black pepper
3 Tablespoon Minced chives or parsley
*(This is usually available in a butcher or gourmet shop in the refrigerator case. If you cannot get brown stock, use unsalted beef stock.
TO MAKE THE SAUCE: In a 2−quart saucepan, over medium heat, combine the Madeira, brown stock, chives, bay leaf, black pepper and thyme. Simmer for about 30 minutes or until the liquid has evaporated and only 3/4 cup remains. Strain out the solids and reserve the liquid for later.
TO COOK THE FILET MIGNONS: Preheat the oven to 400 F. Brush a large
ovenproof iron skillet (which will accommodate the filet mignons in a single layer, without crowding) with the oil and over high heat, heat until hot.Add the filet mignons and sear for about 2 minutes per side. Transfer theskillet with the filet mignons to the oven and cook for 8 to 10 minutes for rare. Cook an additional 2 minutes for medium rare, or keep cooking until you reach the desired degree of doneness.
Very carefully remove the skillet from the oven and transfer the beef to a
carving board. Holding the handle of the skillet with pot holders (it is
still very hot from the oven) add the Madeira and brown stock sauce base and bring it to a boil with the cream; simmer for a minute. Remove the sauce from the heat and season with salt and pepper to taste.
TO SERVE THE FILETS: Slice the beef into 1/4−inch slices and center them on dinner plates. Spoon the sauce around and over the meat and garnish the sauce with chives or parsley.