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Richelieu potatoes boiling salt water beef tenderloin canola oil tomatoes salt water butter mushrooms butter Madeira sauce beef broth Madeira wine butter mushrooms cornstarch salt parsley
Viewed: 61 - Published at: a year agoIngredients
- Beef Richelieu
- 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
- Madeira Sauce
- 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
Method
- Madeira Sauce:
- *This can be prepared up to 3 days ahead and refrigerated.
- Combine first four ingredients in small saucepan and bring to a boil.
- Reduce heat and simmer 3 minutes.
- Mix some of the sauce with the cornstarch and then stir into the pan.
- Continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
- Season with salt and pepper.
- Beef Richelieu:
- Preheat oven to 375°F.
- Cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
- Drain well and set aside.
- While potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
- Transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130°F).
- When meat is done, remove from oven, cover loosely with foil and keep warm.
- While meat is roasting,cook tomatoes in enough salted water to cover over medium-high heat until tender, about 5 minutes.Do NOT overcook.
- Drain and let cool slightly before peeling; cover and keep warm.
- Melt butter in large skillet over medium high heat.
- Add mushrooms and saute until lightly browned.
- Remove from skillet and keep warm.
- Add remaining 3 tablespoons butter to skillet and heat over medium- high.
- Add potatoes and saute until evenly browned.
- To serve, transfer meat to heated platter and surround with vegetables.
- Degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
- Spoon some sauce over meat, reserving remainder to pass separately. Garnish with parsley sprigs, if desired.
