Out of this world! The only pain is the cleaning up of the stove after browning the meat but it can be done ahead of time at least!


  • 4 pounds beef tenderloin roast
  • 1 tablespoon vegetable oil
  • 1 cup beef broth
  • 1/4 cup madeira wine
  • 1/4 cup butter
  • 2 tablespoons mushrooms, chopped
  • 2 1/2 teaspoons arrowroot flour (found
  • in spice section)
  • a couple of dashes salt and freshly ground pepper.


Brown fillet in oil in large skillet over high heat. Transfer to shallow roasting pan and bake 25 minutes at 375 degrees for about 25 minutes for rare.

For sauce: combine broth, madeira, butter and chopped mushrooms and bring to a boil. Reduce heat and simmer 3 minutes. Mix some of the sauce with the arrowroot and then stir into pan. Continue simmering and stirring consistently until the sauce is similiar to heavy whipping cream, about 20 to 25 minutes. Season with salt and freshly cracked pepper.

Serves 4. Slice and nap the meat on the platter with some of the sauce. Pass the rest in gravy boat.

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Submitted 6/13/05.
Source: Bon Apetite or Gourmet magazine
Submitted By: Linda Street
Beef Richelieu with Madeira Sauce