Fillet of Beef with 
Madeira, Mushroom Sauce

"Thyme & garlic seared beef with a Madeira wine, mushroom, shallot sauce on fresh greens with a horseradish, Dijon mustard vinaigrette dressing"



Horseradish, Dijon Vinaigrette

¼ cup white balsamic vinegar

1 tablespoon sugar

1/2 teaspoon minced garlic

1 1/2 teaspoons Country style Dijon mustard

1 tablespoon prepared horseradish

1/2 teaspoon salt

1/8 tsp pepper 

1/2 cup mild tasting olive oil

Madeira Mushroom Sauce

1 large shallot sliced 

4 ounces white mushrooms sliced

1 tablespoon olive oil

1 tablespoon butter

2 cups beef stock

1 tablespoon cornstarch

1/2 cup Madeira wine

1 large branch fresh thyme

2-3 large cloves crushed garlic

1 tablespoon butter

Seared Beef

2 fillets of beef

Olive oil

Garlic cloves

Fresh thyme branches



Mixed salad greens

Good quality blue cheese




Horseradish Dijon Vinaigrette

Whisk the balsamic vinegar and sugar together to dissolve.  Add the minced garlic, Dijon mustard, horseradish, salt & pepper 

and whisk.  Add the olive oil and whisk to emulsify.  


Madeira Mushroom Sauce

Heat the olive oil and butter in a saute pan over med-high temp and add mushrooms. Cover tightly and cook for 2 minutes.  Stir once during cooking to prevent burning.  Add the shallots, cover and cook 2 more minutes.  Stir once to prevent burning.  Uncover season with salt & pepper and cook 1 more minute. Spoon onto a plate and set aside.


Whisk beef stock and corn starch together in a bowl. Place pan back on burner, add beef stock, Madeira wine, thyme and garlic. Cook over medium high until sauce is reduced to 1 cup.  Remove from heat, remove garlic and thyme branch and swirl in butter.  Season with pepper and salt, to taste.  Add mushrooms and shallots to sauce.  


Seared Beef

Season steaks well, with salt & pepper on all sides.  


Pour 2-3 tablespoons of olive oil in the bottom of a skillet, add a few crushed garlic cloves and a large branch of thyme and heat over med high.  Cook until garlic turns dark brown, then remove garlic and thyme.  Turn heat up to high and sear all sides of fillets.  


Place fillets on a low, wire rack, then place on a baking sheet.  Cook in the center of oven 400 degrees until steaks reach internal temp of 130 degrees.  Remove from oven, place on a cool platter and let rest 10-15 minutes.


Serve on top of fresh greens drizzled with the horseradish Dijon dressing and a cube of good quality blue cheese.  Spoon the mushroom shallot sauce over steaks.