filet mignon madeira sauce yuca cassava


For Filet Mignon with Madeira Sauce:

  • 1-1/2 cup Madeira wine
  • 1-1/2 cup beef stock
  • 4 filet mignon steaks (5)oz
  • 4 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil not extra-virgin
  • 3 tablespoon unsalted butter divided
  • 1/4 cup onion minced
  • 1 tablespoon garlic
  • 1/2 tablespoon fresh rosemary chopped
  • You can use beef tenderloin.


Cassava/Yuca Fried:

  • 3 lb fresh yuca (cassava)
  • Salt to taste (see notes)
  • 2 – 3 cups light tasting oil (vegetable, canola)


For Filet Mignon with Madeira Sauce:

Step 1 – Bring filet mignon steaks to room temperature for about 30 minutes to 1 hour prior cooking to ensure the steak cooks quickly and evenly.

Step 2 – In a saucepan over medium-high heat, bring both the Madeira wine and the beef broth to a boil. Reduce the heat to medium and let simmer until only about half of the mixture (1-1/2 cup) remains and has slightly thickened.

Step 3 – Use paper towels to pat the filet mignons dry, and then season the steaks on both sides with coarse salt and freshly ground black pepper. Reserve.

Step 4 – Meanwhile, heat a heavy-bottom large stainless steel or cast-iron skillet and add 1-1/2 tablespoon olive oil and 1 tablespoon butter. Over medium-high heat, sauté steaks until medium-rare (about 4 minutes per side). Transfer the steaks to a heated platter and cover loosely with foil while preparing the Madeira sauce.

Step 5 – Sauté shallots and garlic in the skillet for about 1 minute. Add the previously reduced wine-stock mixture and the rosemary. Allow the mixture to bubble for 2 minutes, scraping up any browned bits. Remove from the heat and whisk in 2 tablespoons butter. When the butter has melted, return the steaks to the pan, turning them in the sauce. Serve!


For Cassava/Yuca Fried:

Step 1 – Cut off both ends of the yuca root. Then cut them into 3 to 4-inch rounds, depending on the length of the yuca.

Step 2 – Make a shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off.

Step 3 – Place the yuca in the Instant Pot. Add enough water to cover the yuca and salt. Secure lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes. When the time is complete, use the quick release to depressurize. Drain and let it cool.

Step 4 – Cut yuca pieces in half and remove the inner root. Then cut into fingers.

Step 5 – Heat the oil in a large skillet or cast iron with oil up to ½ inch over medium-high heat until hot but not smoking. Fry the yuca fries in batches, turning once, until golden brown. Remove with a slotted spoon. Drain over paper towels.

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