Sunday, July 19, 2009

Fillet Mignon with Sauce Madiera

If you are going to make demi glace, you should know a few applications of the mother sauce, so we're going to make sauce Madiera today.  The true beauty of being a french saucier is how easy the sauces are to make after you've gone to the trouble of making your mother sauces.  The recipes from that point on have only a handful of ingredients and take shockingly little time to prepare.  This is great when you plan on entertaining, as you probably want to spend time with your guests, and not in the kitchen.  This is why that two day process of making demi glace is worth your time.  With this recipe especially I suggest you use a good Madiera wine, and not the seven dollar bottle available at your mega mart.  You will actually taste a difference.  

4 1 1/2 inch thick fillet steaks
4 long strips of high quality lightly smoked bacon (like applewood)(4 toothpicks)
sea salt
fresh cracked pepper
2 Tbsp softened butter
2 shallots
1 clove garlic
1 1/2 cups wild mushrooms (crimini, hen of the woods, oyster, etc.)
1/2 cup Madiera wine
1 cup demi glace
2 Tbsp softened butter

Wrap your steaks around the edge with the bacon so that they are completely encircled.  Secure with toothpicks.  Rub your steaks with the softened butter, and season with salt and pepper.  Set aside and let the steaks come to room temperature.  Don't worry, your steaks will not rot sitting out for a half an hour.  If the steaks are at refrigerator temperature it will be much harder to get a perfect medium rare, and the center of the steak would still be cold.  Not good.  

Get a stainless steel skillet and place over medium high heat.  Let the skillet come to temperature.  A small droplet of water will dance across it when the temperature is right.  Place the steaks onto the pan and cook each side for 3 minutes.  Remove the steaks from the skillet and set aside.  Add the finely chopped shallots and saute for around 3 minutes or until they begin to caramelize.  Add the mushrooms and garlic and saute until the mushrooms reduce in volume and give up some of their moisture.  Deglaze the pan with the Madiera, taking a moment to scrape the bottom of the pan with a spatula.  When all the burnt yummies (or fond) is up off the bottom of the pan add the demi glace and reduce till the sauce coats the back of a spoon which is called a "nape".  Take the sauce off the burner and stir in the second two Tbsp of softened butter.  Spoon sauce over the steaks and enjoy.

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