6 thick filet mignon steaks
3/4 cup butter
2 green onions, finely chopped
1/2 cup cognac
1 cup Madeira wine
1 1/2 cups Madeira sauce (see below)
6 large mushrooms, sliced
6 thick filet mignon steaks
3/4 cup butter
2 green onions, finely chopped
1/2 cup cognac
1 cup Madeira wine
1 1/2 cups Madeira sauce (see below)
6 large mushrooms, sliced
Pan-fry the filet mignon steaks in 1/2 cup butter, to taste (if desired, well-cooked for a longer time)
Add the green onion and let it slightly caramelize
Add the cognac and ignite
Place the tournedos on a tray and keep warm
To the remaining sauce in the pan, add 1/2 cup Madeira wine and cook until the sauce has reduced to 2/3 of its original quantity
Prepare the Madeira sauce with 1/3 cup Madeira wine, 2 tablespoons butter, 2 tablespoons flour, 2 cups beef broth, salt, and pepper
Add this sauce to the pan sauce and cook for 5 minutes
Season with salt and pepper
Remove from heat and add the remaining 1/2 cup Madeira wine and 1/2 cup butter
Quickly sauté the mushrooms in a bit of butter and place one mushroom on top of each tournedo
Finally, cover with the sauce
