1 1/2 kg of mignon beef
salt and black pepper
1 cup of beef broth
2 tablespoons of melted butter or margarine
2 tablespoons of all-purpose flour
1 1/4 cups of beef broth
1/2 cup of grated Parmesan cheese
bread crumbs
2 tablespoons of dry Madeira wine
1 1/2 kg of mignon beef
salt and black pepper
1 cup of beef broth
2 tablespoons of melted butter or margarine
2 tablespoons of all-purpose flour
1 1/4 cups of beef broth
1/2 cup of grated Parmesan cheese
bread crumbs
2 tablespoons of dry Madeira wine
Rub the meat with salt and black pepper to taste, and place it in a roasting pan
Roast in a moderate oven (170°F) for 1 hour 15 minutes, basting frequently with 1 cup of beef broth until it is medium-rare
Let it rest slightly, reserving the pan drippings
Cut the meat into 1/2 cm thick slices
Melt butter or margarine in a saucepan, whisk together flour and beef broth, and slowly add Parmesan cheese, stirring well
Cook the sauce, stirring constantly, until it is smooth and thick
Arrange the beef slices in a refractory form, pour the sauce between the slices, and reassemble the mignon beef
Cover the meat with the remaining sauce and sprinkle the sides and surface with bread crumbs
Boil down the pan drippings and add dry Madeira wine
Pour the sauce into the baking dish and roast in a hot oven (230°F) for 10 minutes or until the bread crumbs are golden brown
Serve hot.
