Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings
1 lb (450 g) beef tenderloin
3 tbsp (45 ml) butter
1 tbsp (15 ml) vegetable oil
1/2 cup (125 ml) diced shallots
1/2 cup (125 ml) diced celery
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) Madeira wine or
1 cup (250 ml) 35 % Real whipping cream
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh parsley, chopped
Cut beef tenderloin into 4 thick slices.
Melt 1 tbsp (15 mL ) of the butter and oil in a large skillet. Cook beef over medium heat for 10 min, turning once. Remove and keep warm in 225 °F (100 °C) oven.
Add remaining butter to skillet and stir in vegetables. Cook for 5 min or until vegetables are softened.
Add Madeira and bring to a boil, stirring frequently. Continue to boil until Madeira is syrupy in consistency. Add cream and mustard, simmer for 3 to 4 min or until slightly thickened. Season to taste. Pour over the beef and sprinkle with parsley.