Filet Mignon with Madeira-Prune Sauce

From: EatingWell

Prunes and Madeira meld in this sweet and savory sauce that's a snap to make-and it's so tasty you may be tempted to lick your plate. If you're in the mood to splurge, filet mignon is incomparably tender in this recipe. But don't worry-our tasters loved it with sirloin just as well.

Servings: 4 servings

Prep: 40 mins

Total: 40 mins

Rated : 

• 1
• 2
• 3
• 4
• 5

by1 person

• Rate and Comment
• Add to Shopping List

See More EatingWell Recipes

Ingredients

• 5   large shallots, peeled and halved
• 3 teaspoons  extra-virgin olive oil, divided
• 1 tablespoon  coarsely chopped fresh thyme
• 1/2 teaspoon  kosher salt
• 1/2 teaspoon  freshly ground pepper
• 4   4-ounce filet mignon or sirloin steaks, 1 1/4 inches thick, trimmed
• 3/4 cup  Madeira, (see Note)
• 1 14-ounce can  reduced-sodium beef broth
• 1 teaspoon  butter, softened
• 1 teaspoon  all-purpose flour
• 1 teaspoon  tomato paste
• 1/4 cup  pitted prunes, coarsely chopped

Directions

1. Preheat oven to 425 degrees F.

2. Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.

3. Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4 to 6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm.

4. Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the liquid is reduced by about half, 10 to 12 minutes.

5. Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a wooden spoon, until it's dissolved. Add prunes and continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks to the pan along with any accumulated juices. Turn to coat and cook until heated through, 1 to 2 minutes. Serve the steaks with the pan sauce.

Tip:
Note: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.

Nutrition Facts

Calories 359, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Cholesterol 69 mg, Sodium 232 mg, Carbohydrate 23 g, Fiber 1 g, Protein 28 g, Potassium 680 mg. Daily Values: Vitamin A 15%, Iron 15%. Exchanges: Vegetable 1, Other Carbohydrate 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet