Fillet Of Beef With Mushroom Duxelles And Madeira Goat Cheese Sauce Recipe

Ingredients

4 fillet of beef

sea salt and fresh black pepper

1 lb mushrooms, finely chopped

3 tbsps butter

2 medium shallots, finely chopped

1 tbsp Madeira

juice of 1/2 lemon

4 pieces whole wheat toast

1 tbsp butter

1 medium shallot, finely chopped

2 cloves garlic, finely chopped

1/4 cup Madeira

1 cup beef stock

4 tbsps goat cheese

2 tbsps cold butter

2 tbsps each chopped chives and flat-leaf parsley for garnish

Preparation

Season fillets with salt and pepper and set aside.

Melt butter in saucepan and gently saute mushrooms and shallots till very soft, like a paste, about 15-20 minutes. Then add Madeira and lemon juice and saute for another 5 minutes or until liquid is absorbed. Keep warm.

Melt remaining butter (except for last 2 tbsps) in another saucepan and saute shallot and garlic till soft, then add Madeira and simmer high until liquid becomes sticky, then add beef stock and simmer again until reduced to about 1/3 cup. Whisk in goat cheese until smooth and creamy. Keep warm. Just before serving, whisk in remaining butter.

Saute steaks over medium heat until medium rare, perhaps 4 minutes per side.

Place a large helping of the mushroom duxelles on each piece of toast, then lay a fillet steak on top, then top with sauce. Sprinkle chives and parsley over the top and serve immediately.