To make the sauce
120g of mushrooms, cut into pieces
3 tablespoons of butter or margarine
1/2 cup of Madeira wine
2 tablespoons of all-purpose flour
2 1/2 tablespoons of heavy cream
1 cup of beef broth
1 tablespoon of tomato puree
To prepare the filets
4 filet mignon steaks (120g each)
1 tablespoon of butter or margarine
1 tablespoon of olive oil
4 slices of bread, fried in butter until golden and sprinkled with salt
4 slices or rounds of mushroom duxelles (90g each)
To make the sauce
120g of mushrooms, cut into pieces
3 tablespoons of butter or margarine
1/2 cup of Madeira wine
2 tablespoons of all-purpose flour
2 1/2 tablespoons of heavy cream
1 cup of beef broth
1 tablespoon of tomato puree
To prepare the filets
4 filet mignon steaks (120g each)
1 tablespoon of butter or margarine
1 tablespoon of olive oil
4 slices of bread, fried in butter until golden and sprinkled with salt
4 slices or rounds of mushroom duxelles (90g each)
In a pan, sauté the mushrooms in butter or margarine, stirring constantly
Add half of the Madeira wine and 1 tablespoon of heavy cream
Simmer for 3 minutes
Dissolve the flour in beef broth
Add tomato puree
Stir well
Add to the mushrooms
Cook until thickened, stirring constantly
Add the remaining wine and heavy cream
To prepare the filets, heat butter and olive oil in a skillet and brown both sides of the steaks
Fry the filets to desired doneness
Then place slices of bread on a baking dish, spoon some sauce over each slice, top with a filet, and cover with a mushroom duxelles round
Cover with remaining sauce and serve warm
Serve 4 portions.
