Ingredients
- 4 pounds filet of beef
- 2 tablespoons olive oil
- 1 teaspoon freshly-ground black pepper
- 1 1/2 teaspoons salt
- 1 cup Sercial Madeira
- 1 1/2 cups beef broth
- 2 teaspoons arrowroot dissolved in
- 1 tablespoon water
- 2 tablespoons chopped parsley
Make it step by step
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degree oven for 30 to 35 minutes, or until the meat thermometer registers 120 to 125 degrees (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
- This recipe yields 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.