Beef Richelieu With Madeira Sauce

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 lbs potatoes, peeled and shaped into ovals, approximately 1 1/2 inches in diameter
• boiling salt water
• 4 lbs beef tenderloin, filet
• 1 tablespoon canola oil
• 12 medium tomatoes
• salt water
• 1/4 cup butter (1/2 stick)
• 12 -16 whole mushrooms, approximately 1 1/2 inches in diameter
• 3 tablespoons butter
• 1 cup beef broth (preferably homemade)
• 1/4 cup dry madeira wine
• 1/4 cup butter (1/2 stick)
• 2 tablespoons finely chopped mushrooms
• 4 1/2 teaspoons cornstarch or 4 1/2 teaspoons arrowroot
• salt & freshly ground black pepper, to taste
• parsley sprig, for garnish

Recipe

• 1 madeira sauce:.
• 2 *this can be prepared up to 3 days ahead and refrigerated.
• 3 combine first four ingredients in small saucepan and bring to a boil.
• 4 reduce heat and simmer 3 minutes.
• 5 mix some of the sauce with the cornstarch and then stir into the pan.
• 6 continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
• 7 season with salt and pepper.
• 8 beef richelieu:.
• 9 preheat oven to 375°f.
• 10 cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
• 11 drain well and set aside.
• 12 while potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
• 13 transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130°f).
• 14 when meat is done, remove from oven, cover loosely with foil and keep warm.
• 15 while meat is roasting,cook tomatoes in enough salted water to cover over medium-high heat until tender, about 5 minutes.do not overcook.
• 16 drain and let cool slightly before peeling; cover and keep warm.
• 17 melt butter in large skillet over medium high heat.
• 18 add mushrooms and sauté until lightly browned.
• 19 remove from skillet and keep warm.
• 20 add remaining 3 tablespoons butter to skillet and heat over medium- high.
• 21 add potatoes and saute until evenly browned.
• 22 to serve, transfer meat to heated platter and surround with vegetables.
• 23 degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
• 24 spoon some sauce over meat, reserving remainder to pass separately. garnish with parsley sprigs, if desired.