Filet of Beef with Caramelized Shallot Madeira Sauce

Filet of Beef with Caramelized Shallot Madeira Sauce
Yield: 4 Servings

Ingredients
4 ea 6 oz. Beef Filets
2-3 Tbsp Unsalted butter, clarified
3 each Shallots, thinly sliced
6 oz. Madeira wine
3 each Thyme sprig, fresh
2-3 tsp Beef Demi-glace*
2-3 oz Veal or beef stock (if needed)
Parsley or chives, minced Garnish

Preparation:
1. In a sauté pan over medium high heat, add clarified butter.

2. Sear filet on both sides and cook to medium rare. Place seared meat on a sheet tray. (Note, can be seared up to 8 hours ahead of serving, cooled, covered and refrigerated. When ready to cook, removed from refrigerator prior to preheating oven to 425 degrees to bring meat back to room temperature).

3. Prepare sauce: Drain any fat from pan, then add shallots, season lightly and cook until aromatic, about a minute.

4. Add Madeira, flambé and reduce to au sec, or until about 2 Tbsp. of liquid remains.

5. Add thyme sprigs and demi glace into pan and cook an additional three minutes, reducing heat slightly.

6. Reduce to nappe (the sauce consistency can coat the back of the spoon but is still "pourable"), remove thyme, add stock for texture if necessary. Adjust seasonings with salt and pepper.

7. While sauce is finishing, place beef in oven until desired doneness, about 4 more minutes for medium.

8. To plate, drizzle sauce over beef, garnish with minced parsley or chives and serve immediately.


*Beef Demi-glace is beef stock and rich beef sauce (Espagnole Sauce) reduced by half. A commercially available, high quality demi-glace can be purchased at Sweet Basil Gourmet and AJs Fine Foods.


Recipe courtesy: Chef Laura Slama, Celebrated Cuisine