Filet Mignon, Mushroom Madeira, Crumbled Bleu

Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese
I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.

I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook’s Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.

Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper.

The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.

 

At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.

About 2 T. butter are swirled into the sauce, seasoning adjusted.
Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.

 

Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles.
In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad…
The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.

14 thoughts on “Filet Mignon, Mushroom Madeira, Crumbled Bleu”

  1. Ahh yes, there’s that pungent blue with beef at it again…tantalizing.

    The plating is grand, my dear Lori Lynn.

  2. Wow, that looks absolutely amazing, like something you would order from a fancy restaraunt!

  3. That is totally a dinner to impress – it’s beautiful to look at, it has tremendous flavour comoponents and it’s steak – need I say more.

  4. This sounds the perfect recipe for my husband, need to try it when the weather will be more cold,
    Very original too

  5. Hi Lori Lynn,
    This looks absolutely amazing. Totally my kind of food! I’m traveling too … in the midst of a month-long vacation on the east coast so I can’t really get to blog reading much until I get back. Thanks for visiting me 🙂

  6. Lori Lynn, I would have no need to ever go to a steakhouse again after eating such an extraordinary meal! My first thoughts were, WOW!!

  7. Oh my! This is wonderful. I can already envision this on our plates here. I’d have to add either garlic mash potatoes or polenta to this because my family loves the starch with their meat (I working on that!). Nice job. Love it!

    xoxox Amy

  8. Wow – looks delicious. Thanks for the tips. I rarely leave my mushrooms alone one they’re in the pan – so I should really try that.

    I’ve never heard of Madeira. I’ll have to look into what the difference between Port and Madeira is. The sauce everywhere would be a hit at my place (the sauce is usually the most sought after part).

  9. Hi Peter – YAY for Bleu and Beef!

    Hi Jessy – Fancy restaurant at home!

    HI Giz – a winning combination for sure!

    Thank you Kevin.

    HI Francesca – a good meaty meal for your husband…

    Recipegirl – hope your trip is awesome!

    Marie – you have to go to the Steakhouse, to get the good ideas to bring home and try 🙂

    Hi Amy – I vote for the mashed potatoes.

    Psychgrad – Madeira is definitely a different taste from port. Both good for cooking though! Oh yea, try the mushrooms that way they don’t give up their liquid and steam. I learned that from Michael Chiarello.

    Thanks Maryann- means a lot coming from you. I was excited about the shot.

  10. Wow, I have got to try this!! My husband would love and appreciate this dish..he might even want to make it with me! Thanks for posting the recipe..especially with the mushrooms and blue cheese!

  11. Hi Laurie – I hope you and your husband make this. Let me know. It is really tasty without too much effort.

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