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1
Madeira Sauce:
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2
*This can be prepared up to 3 days ahead and refrigerated.
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3
Combine first four ingredients in small saucepan and bring to a boil.
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4
Reduce heat and simmer 3 minutes.
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5
Mix some of the sauce with the cornstarch and then stir into the pan.
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6
Continue simmering, stirring frequently, until sauce is consistency of whipping cream, about 20-25 minutes.
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7
Season with salt and pepper.
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8
Beef Richelieu:
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9
Preheat oven to 375u00b0F.
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10
Cook potatoes in enough boiling salted water to cover until barely tender, about 8 to 12 minutes.
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11
Drain well and set aside.
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12
While potatoes are boiling, brown filet in 1 tablespoon oil in large skillet over high heat.
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13
Transfer to roasting pan and bake 25 minutes for rare (meat thermometer should register 125-130u00b0F).
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14
When meat is done, remove from oven, cover loosely with foil and keep warm.
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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.
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16
Drain and let cool slightly before peeling; cover and keep warm.
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17
Melt butter in large skillet over medium high heat.
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18
Add mushrooms and saute until lightly browned.
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19
Remove from skillet and keep warm.
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20
Add remaining 3 tablespoons butter to skillet and heat over medium- high.
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21
Add potatoes and saute until evenly browned.
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22
To serve, transfer meat to heated platter and surround with vegetables.
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23
Degrease pan drippings with paper towel or spoon, add sauce to pan and reheat, stirring well.
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24
Spoon some sauce over meat, reserving remainder to pass separately. Garnish with parsley sprigs, if desired.
