Filet Mignon Scaloppine Madeira Recipe

Directions

1. 1

   Prepare the Filet Mignon

   Slice the filet mignon into thin scaloppine (about 1/2 inch thick) and season with salt and black pepper on both sides.

2. 2

   Sear the Meat

   In a large skillet, heat olive oil over medium-high heat. Add the filet mignon slices and sear for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.

3. 3

   Sauté the Mushrooms

   In the same skillet, add the wild mushrooms, shallots, and garlic. Sauté for about 5-7 minutes until the mushrooms are golden brown and the shallots are translucent.

4. 4

   Deglaze with Madeira

   Pour in the Madeira wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer for about 3-5 minutes until reduced by half.

5. 5

   Add Broth and Finish Sauce

   Add the beef broth and bring to a simmer. Then return the seared filet mignon to the skillet. Cook for an additional 3-5 minutes until the meat is heated through.

6. 6

   Finish with Butter and Thyme

   Stir in the unsalted butter and fresh thyme, allowing the butter to melt and create a rich sauce. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve

   Plate the filet mignon scaloppine with the mushroom sauce spooned over the top. Enjoy!