FrenchDinner, Roasts, Sauces And Gravies, Main Course
Servings
6
(4–6)
Total time
45 min
Calories / serving
164 kcal
Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
05Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
06Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
07Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.