Beef Tenderloin with Madeira Gravy

Dive into Brazilian Delights: Beef Tenderloin with Rich Madeira Wine gravy

Craving a luxurious and flavorful dish to elevate your next dinner party? Look no further than Beef Tenderloin with Rich Madeira Wine gravy, a classic Brazilian culinary gem. This dish features melt-in-your-mouth filet mignon bathed in a decadent sauce boasting the deep, complex flavors of Madeira wine.

While the exact origin story remains shrouded in a touch of mystery, some believe Filé ao Molho Madeira emerged in the vibrant city of Rio de Janeiro during the early 1900s. Legend has it that a talented chef named Alfredo, working his magic at the renowned “Aconchego Carioca” restaurant, is credited with this culinary masterpiece. One taste, and it’s easy to understand why this dish became an instant success, leaving its mark on Brazilian cuisine forever.

This recipe takes you on a culinary journey to Brazil, allowing you to recreate this iconic dish in your own kitchen. The Beef Tenderloin is cooked to perfection, its juicy essence then joining forces with the rich Madeira wine sauce. This exquisite sauce is a symphony of flavors, marrying the deep notes of the wine with savory hints of butter and the earthy richness of mushrooms. The final product is a dish that is both elegant and incredibly satisfying, sure to leave a lasting impression on your guests.

So, ditch the ordinary and embrace the extraordinary with Beef Tenderloin with Rich Madeira Wine Sauce. It’s a timeless Brazilian treasure waiting to be discovered and enjoyed in your own home.

Best paired with white rice, broccoli and mashed potatoes.

Ingredients

• 1 pound Beef Tenderloin, cut into 1-inch thick medallions
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1/2 cup Madeira wine
• 1 cup beef broth
• 1/2 pound mushrooms, sliced
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the Beef Tenderloin medallions with salt and pepper.
3. Dredge the medallions in flour.
4. Melt the butter in a large skillet over medium heat.
5. Add the Beef Tenderloin medallions to the skillet and cook for 2-3 minutes per side, or until browned.
6. Transfer the Beef Tenderloin medallions to a baking dish.
7. Add the Madeira wine and beef broth to the skillet and bring to a boil.
8. Reduce the heat to low and simmer for 5 minutes, or until the gravy has thickened.
9. Add the mushrooms to the gravy and cook for 1-2 minutes, or until softened.
10. Pour the sauce over the Beef Tenderloin medallions.
11. Bake for 10-15 minutes, or until the Beef Tenderloin is cooked through.
12. Sprinkle with parsley and serve.

Additional Appetizing Options:

• Brazilian Blender Pie: A Symphony of Flavors in Every Bite
• Ham and Cheese “Knee” Bread: A Brazilian Treat with a Twist
• Bolo de Rolo (Guava Cake)
• Embrace the Tropical Flavors of Brazil with Shrimp Bobó
• Fluffy Brazilian Raindrop Beignets