Ingredients Jump to Instructions ↓

  1. 2 cup(s) water

  2. 1/2 teaspoon(s) salt

  3. 24 baby carrots with tops , peeled

  4. 2 pound(s) slender green beans , (haricots verts)

  5. 6 tablespoon(s) butter

  6. 6 shallots , finely chopped

  7. 5 cup(s) red wine

  8. 1 1/4 cup(s) homemade veal broth , (or substitute canned vegetable or beef broth) 667 cup(s) Madeira

  9. 1/4 teaspoon(s) ground black pepper

  10. 2 tablespoon(s) olive oil

  11. 2 clove(s) garlic , finely chopped 8 slice(s) (oval) white bread , (see note below) 75 pound(s) cultivated exotic mushrooms , (oyster, Cremini, or shiitake, for example) 2 pound(s) beef filet , cut into 8 steaks 5 pound(s) (1 1/3 6-ounce logs) goat cheese , cut into 8 rounds 25 cup(s) pine nuts , lightly toasted 5 bunch(es) chives , finely chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat water and 1/4 teaspoon salt to boiling over high heat. Meanwhile, trim carrot tops, leaving 1 1/2 inches of stem. Add carrots to salted boiling water, cover, and cook until just tender -- 10 to 12 minutes. With tongs, remove carrots to bowl and keep warm. Add beans to water and cook until just tender -- 5 to 7 minutes. Drain immediately and keep warm.

  2. Meanwhile, make sauce: In medium-size heavy skillet, melt 2 tablespoons butter. Add shallots and sautÉ until lightly browned. Add red wine; heat to boiling over high heat, stirring to loosen browned bits. Stir in broth, Madeira, pepper, and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until reduced to about 1 1/4 cups and mixture looks syrupy -- 15 to 20 minutes. With wire whisk, stir in 3 tablespoons of remaining butter, 1/2 tablespoon at a time. Strain sauce, if desired; set aside and keep warm.

  3. In large heavy skillet with heatproof handle, heat half of oil and the garlic over medium heat. Add half of bread slices and cook until lightly browned; turn and brown other side -- 3 to 5 minutes in all. Remove to plate and repeat with remaining oil and bread slices.

  4. In same skillet over medium heat, melt remaining tablespoon butter. Add mushrooms and sauté until lightly browned; remove to dish and keep warm. Increase heat to high. Add steaks to same skillet and sauté until well browned on both sides -- 10 to 12 minutes in all.

  5. Meanwhile, heat broiler. Place 1 slice goat cheese on each steak and broil, 4 inches from heat source, until lightly browned -- 3 to 5 minutes.

  6. To serve, divide sauce among 8 dinner plates. On each plate, place one slice toast, top with a steak, and surround with beans, carrots, and mushrooms. Sprinkle pine nuts around filet and chives over all.


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