Fancy title for Filet Steaks with Mushroom and Madeira Sauce
According to Julia Child's Mastering the Art of French Cookbook, "a handsome presenation for these steaks would be a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter, and potato balls sauteed in butter," but I'm just going to add blanched greend beans and scalloped potatoes (learned from betty's cooking from youtube-- apparently a multi-generation family recipe).
Super easy to make: These potatoes were presoaked in salt bath to remove some starch load and makes for more biteable (vs. mushy) texture. Made by layers in a casserole bake pan- potatoes, frozen butter cubes (distrbutes evenly and easier to handle), minced garlic (optional), dash of sea salt, bits of fresh parsley and powdered with all-purpose flour. Layer after layer, then soak in milk bath. Bake at 375 F for 1.5 hrs. Added white pepper powder for a slight kick taste.
I liked the sauce for this dish. Needs a good watch over the timing. Multi-step process. 1. Butter + oil in thick pan to sear steaks (5 minutes each side on med-high heat). 2. Remove steaks, quickly add salt/pepper, then we'll use the remaining oil in pan. 3. Add 1/2 cup of beef broth + 1 tbs tomato paste. High heat until left with gooey paste (3 tbs). 4. Add 3/4 cup Madeira wine + 1/2 tbs arrowroot or cornstarch (I just used potato starch). Heat up high 1 minute to remove alcohol. 6. Add in sauteed mushrooms. 7. Pour over steaks.
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| To quickly dry salt waterdunked potato, lined them up on clean towel, then folded up the towerl horizontally. Much faster than traditional paper towel method for every few potatoes. |
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| These button mushrooms looked cute today, so they're included here. |
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