Madeira Beef Filet with Mushroom Sauce (Filet de bouef sauce madère et champignons à la ménagère)

Remove excess fat from the meat

Lay slices of pork fat on top of the beef filet

Tie with kitchen twine to secure and give the meat a nice shape

Turn the meat several times to brown evenly

When browned, reduce heat

Baste with butter and sauce from the roasting pan

Serve on a platter, remove twine, slice into thin strips, and garnish with mushrooms and carrot slices

For the Madeira Sauce

Melt 4 tablespoons of butter in a pan over low heat

Add the carrot and onion and sauté until lightly browned

Add flour and stir well

Continue cooking, stirring constantly, until the sauce is rich and flavorful

Let cool, then dilute with wine

Add beef broth, reserving 1/2 cup

Add tomato paste, fungi stems, and rosemary sprig

Heat again over low heat, whisking constantly, to prevent lumps from forming

Cook for 45 minutes, removing excess fat that forms on the surface

Strain the sauce through a fine-mesh sieve into another pan, pressing down hard on the solids to remove all liquid

Heat again over low heat and cook for an additional 30 minutes

If necessary, add up to 2 tablespoons of reserved beef broth

If using fresh mushrooms, wash and pat dry

Reserve some whole mushrooms for garnish and slice the rest into 4 parts

Melt the remaining butter in a large frying pan over low heat

Add the mushrooms and sauté until lightly browned, stirring well

Remove the mushrooms from the heat

Cool the sauce and add it to the mushrooms

Heat again over low heat and cook for 5 minutes

Remove from heat, taste, and keep warm

A little before serving, add Madeira wine and beef broth sauce

Heat without boiling.