Filet with Madeira sauce

Demi-glace

1. 1 Prepare the demi-glace. In a small pot, add the butter and flour and cook over the heat, stirring constantly, until the flour takes on a light caramel tone. Remove from the heat and set aside.
2. 2 In another, slightly larger pot, add the carrot, celery and onion, add the oil and sauté until the vegetables are soft. Add the tomato paste and sauté for 1 more minute.
3. 3 Add the reserved flour mixture, stir well and add the broth. Boil for 2 hours or until reduced by half. Strain and set aside.

Madeira sauce

1. 4 For the Madeira sauce, put the red wine, the Madeira wine, 1 tablespoon of chopped onion, the thyme, the black pepper and the bay leaf in a small pot. Reduce until only about 6 tablespoons of liquid remain. Strain.

1. 5 Season the filets with salt and black pepper and grill them.
2. 6 In a skillet, sauté some mushrooms in butter, then add the wine reduction and the demi-glace. Heat well, remove from the heat and stir in 15 g of butter until well mixed.
3. 7 Serve over the filets, accompanied by potatoes.