Filet Mignon with Madeira Sauce

When I worked for the Troisgros brothers at their restaurant in France in the early 1980's, we made côte de boeuf by slowly pan-roasting it in high-sided pot where it was continuously basted to form a thick, favorable crust.

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Step 1

Remove the filets from the refrigerator 30 minutes before cooking, and season them all over with salt and pepper.

Step 2

Warm the canola in a heavy-bottomed sauté pan set over medium-high heat.

Step 3

Add the filets and sear well on both sides, 3 to 4 minutes per side.

Step 4

When all sides of the filets are brown, add 2 Tbsp of the butter and the rosemary and thyme sprigs to the pan, and reduce the heat to medium-low.

Step 5

Baste the steaks continually with melted butter while they cook, taking care not to let the butter brown.

Step 6

Cook for approximately 14 minutes for rare, 18 minutes for medium-rare, and 20 minutes for medium, depending on the thickness of the filets.

Step 7

When the beef is done, transfer the filets to a plate and cover loosely with foil to keep warm.

Step 8

Pour off all but 2 Tbsp of the fat from the pan.

Step 9

Add the shallots and cook for 2 minutes.

Step 10

Then add the Madeira and cook, scraping up any flavorful bits that are stuck to the bottom of the pan.

Step 11

Add the stock, raise the heat to high, and cook until reduced by ¾, or until lightly thickened and nicely flavored., 12 to 15 minutes.

Step 12

Strain the sauce through a fine-mesh sieve set over a bowl.

Step 13

Return the sauce to the pan over medium-low heat and whisk in the mustard, then the remaining 2 Tbsp butter, 1 piece at a time.

Step 14

Season to taste with salt and pepper.

Step 15

Place each filet in the center of a warmed dinner plate, and spoon some sauce over each serving.

Step 16

Tagliatelle with Squid, Scallops, and Shrimp (page 112).

Step 17

Creamed Spinach Custards with Extra Virgin Olive Oil and Parmesan Cheese (page 197).

Step 18

Oven-Roasted Mushrooms (page 210)