Filet Mignon with Madeira-Prune Sauce
Ingredients 5 large shallots, peeled and halved 3 teaspoons extra-virgin olive oil, divided 1 tablespoon coarsely chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 4 4-ounce filet mignon or sirloin steaks,1 1/4 inches thick, trimmed 3/4 cup Madeira 1 14-ounce can reduced-sodium beef broth 1 teaspoon butter, softened 1 teaspoon all-purpose flour 1 teaspoon tomato paste 1/4 cup pitted prunes, coarsely chopped Preparation 1. Preheat oven to 425°F. 2. Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes. 3. Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4-6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm. 4. Add Madeira to the pan and cook for 1 minute. Add broth and br...