Medallions Grilled in Madeira Sauce
Ingredients
- 1 tablespoon of butter
- 1 tablespoon of oil
- 4 filet mignon medallions, 4 cm high
- Salt and black pepper to taste
Sauce
- 2 tablespoons of butter
- 4 tablespoons of grated onion
- 1 teaspoon of wheat flour
- 1 tablespoon of tomato paste
- 2 beef bouillon cubes
- 1 cup (tea) hot water
- 1/3 cup dry red or wood wine
- 1/2 cup of sliced mushrooms
- 1 bay leaf
Preparation mode
For the sauce, melt the butter in a pan over medium heat and sauté the onion for 2 minutes. Add the flour and fry for 1 minute. Dissolve the extract in the beef broth dissolved in the water and pour into the pan, stirring constantly until it thickens. Add the wine, mushrooms, and bay leaf and cook over low heat for 5 minutes or until reduced and thickened. Heat a large skillet with the butter and oil over high heat. Grill the medallions for 3 minutes on each side for rare and 4 for medium. Season with salt and pepper and place on a platter. Drizzle with the sauce and serve.
