Madeira Beef Filet

Madeira Beef Filet

To really elevate your flavor experience, prepare this beef sirloin with a continuous baste of butter, shallots and Madeira . (For a make-ahead variation, see our Madeira-Flavored Butter recipe.)

Serves 4


4 beef sirloin steaks (approx. 2 inches thick, 6 ounces each)
Coarse salt
Freshly ground pepper
2 tablespoons vegetable or canola oil
4 tablespoons (1/2 stick) butter, divided
2 tablespoons minced shallots
¼ cup Madeira wine
2 cups chicken broth, enriched with 1 tablespoon of veal demi-glace
1 tablespoon Dijon mustard
Fresh rosemary sprigs, for garnish
Fresh thyme sprigs, for garnish


Remove filets from the refrigerator 30 minutes before cooking.  Season with salt and pepper.

Warm the canola oil in a heavy-bottomed sauté pan set over medium-high heat.  Add the filets and sear well on both sides, 3 to 4 minutes per side.  When all sides are browned, add 2 tablespoons of the butter to the pan, and reduce the heat to medium-low.  Add the shallots and Madeira .  Baste the steaks continually with the mixture while they cook, taking care not to let the butter brown.  Cook for approximately 14 minutes for rare, to 20 minutes for medium, depending on the thickness of the steaks.  Transfer the filets to a plate, cover loosely with foil to keep them warm.

Add the stock to the pan and raise the heat to high, and cook until reduced by three-quarters or until lightly thickened and nicely flavored, 12 to 15 minutes.

Strain the sauce through a fine mesh sieve set over a bowl.  Return it to the pan over medium-low heat, and whisk in the mustard, then the remaining 2 tablespoons butter, 1 piece at a time.  Season to taste with salt and pepper.


Slice each steak and place in the center of a warmed dinner plate.  Add a pat of butter to the top of each steak and allow to melt into the sirloin as you serve.  Serve immediately.

Recipe by Donna Marie Zotter