Beef fillet with Madeira sauce

Ingredients

• 1 kgbeef fillet steaks
• 1 tablespoonMAGGI® Gril seasoning
• 2 tablespoonsbutter
• 2 tablespoonsbutter
• 1 tablespoonplain flour
• 1 cubeMAGGI® beef stock
• 120 ml (½ cup)Madeira wine

Instructions

1. 1

   Season the steaks

   Place the steaks in a dish and spread the MAGGI Gril seasoning evenly over their surfaces.

2. 2

   Brown the beef

   Heat 2 tablespoons of butter in a frying pan and brown the steaks.

3. 3

   Keep them warm

   Set the browned steaks aside and keep them warm.

4. 4

   Make the sauce

   In the same pan, heat the remaining 2 tablespoons of butter and brown the flour. Gradually add the beef stock dissolved in 120 ml of boiling water, along with the Madeira wine. Boil for about 2 minutes, then serve the sauce over the reserved steaks.

What is beef fillet with Madeira sauce?

This is a simple beef-and-sauce dish built around fillet steaks and a short Madeira gravy. Madeira wine, from the Portuguese island of Madeira, gives the sauce its name and a distinctive wine-based character.

Here, the sauce is thickened with browned flour and made in the same pan as the steaks, so it comes together quickly and picks up the flavour left behind by the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 39g protein, 3g carbs, 17g fat.

The beef supplies most of the protein, while the butter contributes much of the fat. The small amount of flour provides some carbohydrate; serve the steaks with vegetables and a measured portion of potatoes or rice to make a balanced plate.

Choosing the beef

Fillet: this tender cut suits quick cooking in a frying pan. Use steaks of similar thickness so they brown at a similar pace.

Seasoning: MAGGI Gril is used directly on the meat before cooking. Spread it evenly over the steaks so each one is seasoned across its surface.

Browning the steaks

Hot pan: heat the butter before adding the beef, then brown the steaks in the pan. If they do not fit comfortably, cook them in batches rather than crowding them.

Doneness: the method does not specify a cooking time or target doneness, so use your preferred level as a guide. Keep the cooked steaks warm while you prepare the sauce.

Getting the sauce smooth

Flour and butter: brown the flour in the second portion of butter in the same pan. Stir it as it cooks to help it colour evenly.

Liquid: add the stock mixture gradually, together with the Madeira, rather than tipping it all in at once. Keep stirring as the sauce comes together, then boil it for about 2 minutes as directed.

Serving the dish

Sauce: spoon it over the warm steaks just before serving. This keeps the browned beef visible while giving each portion some of the savoury wine sauce.

Sides: serve with potatoes, rice or bread to make the sauce go further, and add a green vegetable or salad for contrast.

Timing and preparation

The recipe gives no total cooking time, so allow for browning the steaks and making the sauce rather than relying on a fixed schedule. Have the stock dissolved in boiling water and the Madeira measured before you start the sauce.

Keep the steaks warm while the sauce boils briefly, then bring the two together at the table.

Recipe notes & tips

• Pat the steaks dry before seasoning if their surfaces are wet.
• Brown the steaks in batches if the frying pan is crowded.
• Use the same pan for the sauce so it can pick up the flavour left by the beef.
• Add the stock mixture gradually while stirring to help the sauce blend smoothly.
• Serve the sauce soon after its brief boil, while it is hot.

Variations

• Add mushrooms: brown sliced mushrooms in the pan before making the sauce.
• Use stock: replace the stock cube with an equivalent amount of prepared beef stock.
• Add herbs: finish the sauce with a little chopped parsley.
• Serve with potatoes: add boiled or mashed potatoes alongside the steaks.
• Include greens: pair the beef with green beans or a simple salad.

Common mistakes to avoid

• Crowding the pan: the steaks may not brown well; cook them in batches.
• Adding liquid too quickly: the sauce can turn lumpy; pour it in gradually while stirring.
• Skipping the flour browning: cook it in the butter until browned as the method directs.
• Letting the steaks cool: keep them warm while the sauce cooks.
• Boiling the sauce too long: follow the recipe's brief boil of about 2 minutes.

How to store

Refrigerate leftover beef and sauce in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions