Beef Tenderloin in Madeira Sauce with Mushrooms
Tender cubes of beef fillet seared golden in olive oil, then bathed in a rich, velvety Madeira sauce with earthy mushrooms. This elegant dish comes together in under 30 minutes and is impressive enough for any dinner party.
🛒 Ingredients
4 servings
- 500 g (1 lb) beef tenderloin, cut into cubes
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 beef bouillon cube
- Salt to taste
- Crushed red pepper flakes to taste
- ½ cup (100 ml) dry white wine
- 340 g (12 oz) Madeira sauce, 1 jar
- 1 small jar of mushrooms, drained
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Directions
- 1
Heat olive oil in a large skillet over high heat. Add the beef cubes, chopped onion and crushed garlic, then sear until the meat is well browned on all sides.
- 2
Crumble the bouillon cube into the pan and pour in the white wine. Let it reduce for 1–2 minutes to cook off the alcohol.
- 3
Stir in the Madeira sauce and drained mushrooms. Season with salt and pepper flakes, then simmer over low heat for 5 minutes.
- 4
Remove from heat and serve immediately with white rice, mashed potatoes, or fresh pasta.
💡 Chef's Tip
For extra depth, sauté fresh mushrooms in butter separately before adding them to the sauce. Swapping some of the white wine for a splash of quality Madeira wine deepens the flavour considerably.
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