Beef Fillet with Madeira Sauce New York Times Craig Claiborne Thanks to Helen Williams Yield: about 12 servings 6 Tbsp. butter 1 fillet of beef (8 to 10 lbs.), well trimmed Salt and freshly ground pepper 2 cups Madeira Sauce, approximately Preheat the oven to 450o. Heat four Tbsp. of the butter in a shallow roasting pan. When it is just melted, turn the fillet in it until the meat is coated with butter. Sprinkle with salt and pepper to taste. Bake 25 to 35 minutes, basting frequently. This will yield a rare interior. Cook the meat longer if you wish it well done. Transfer the meat to a large serving dish and keep warm for 20 minutes. The temperature will continue to rise to 130o (for rare). Pour off most of the fat from the pan and pour in the Madeira sauce. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Swirl in the remaining two Tbsp. butter by rotating the pan gently. Slice the fillet (slice only the amount to be served immediately and leave the rest of the fillet whole, to be sliced later). Spoon the sauce over the beef or spoon part of it over the beef and serve the rest in a sauceboat.

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