Best Jambon Braise Au Madere Braised Ham Wmadeira Sauce France Recipes

Filet Mignon En Phyllo Avec Sauce Madere image

Provided by keen5

Categories Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed
salt and pepper
1/3 lb fresh mushrooms, minced
2 ounces cooked ham, ground
3 shallots, minced
2 tablespoons butter
1 teaspoon Dijon mustard
1 tablespoon dry sherry
8 sheets phyllo dough
6 tablespoons butter, melted
1/2 cup beef broth
1/2 cup madeira wine
1 teaspoon bovril beef extract
1/2 lemon, juice of
2 tablespoons butter, softened

Steps:

Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
Season with salt and pepper and set aside.
In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
Add the mustard and sherry.
Cook and stir a few more minutes to form a moist paste; set aside.
Brush 1 sheet of phyllo dough with butter and place another sheet on top.
Repeat this three more times, ending up with 4 stacks.
On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
Meat will be medium rare.
For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
Remove skillet from heat and swirl in butter.
Spoon 2 tablespoons of sauce over each fillet and serve.
Pour remaining sauce in a sauce boat.

Madeira Sauce image

Provided by diner524

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup beef stock
1 tablespoon flour
1 cup madeira wine
1 onion
2 ounces shiitake mushrooms, thinly sliced
2 tablespoons butter
salt and pepper

Steps:

Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6

Braised-Then-Baked Ham image

Provided by Julia Moskin

Time 3h

Yield 2 to 3 servings a pound

Number Of Ingredients 7

1 cooked, bone-in "city ham," whole or half, 8 to 12 pounds
3 tablespoons butter or vegetable oil
1 cup sliced carrots
1 cup sliced onions
Herb bundle of 12 parsley sprigs, 6 thyme sprigs, 1 bay leaf, 12 peppercorns, 3 cloves, tied together in cheesecloth
1 bottle dry white wine
Glaze, optional

Steps:

If there is tough skin covering the top of the ham, cut it off to expose the fat.
In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.