Maderia Steak Tips help?

[lady_scarlett]

My father's favorite dish is the Maderia Steak Tips at Applebees, and his birthday is coming up soon! Ive looked through the archives and I cant find anything! Any similar recipes or tips would be greatly appreciated!!

[bookwoman]

Not a "tip recipe" but uses some of the same ingredients that might be found in what you are looking for adjusted for your method of cooking:

The Ultimate Flank Steak

The marinade makes this a very tender steak with a whole lot of flavor. I suggest saving any leftovers for sandwiches later.

INGREDIENTS:
1 1/2 to 2 pounds flank steak
1/4 cup Madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or course Kosher salt
1/8 cup soy sauce or worchestershire sauce
3 cloves garlic, crushed
1/2 teaspoon marjoram
1 tablespoon butter
PREPARATION:
Place flank steak in sealable plactic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill flank steak over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut flank steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals.

[Kitchen Witch]

Madeira Steak Sauce


4 steaks Filet Mignon
Freshly ground pepper (to taste)
2 tbsp. extra virgin olive oil
2 tbsp. finely chopped shallots
1/2 c. Madeira wine (Burgundy is fine)
3/4 c. beef broth
3 tbsp. butter
1 tsp. flour or fine breadcrumbs
2 tsp. chopped parsley
2 tsp. lemon juice

1. Sprinkle steaks on all sides with pepper. Heat olive oil in a skillet; when very hot, add steak. Cook over very high heat - about 5 minutes each side.

2. Remove the meat to a warm platter when the meat is done to your liking. Pour off any fat from the skillet. Add shallots.

3. Add wine and cook over high heat - about 30 seconds; add broth and bring to a full boil stirring to dissolve the brown particles that cling to the skillet. Add a little salt and pepper to taste. Cook until sauce is reduced by half.

4. Blend 2 tbsp. of butter and flour / breadcrumbs in a mixing bowl. Stir it into the simmering sauce and cook briefly. Swirl in remaining tbsp. butter.

Pour sauce over steaks; serve immediately.





Beef Tenderloin in Madeira Mushroom Sauce

Beef tenderloin medallions with creamy Madeira mushroom sauce.


* 8 ounces fresh sliced mushrooms
* 1/4 cup chopped green onions
* 8 tablespoons butter, divided
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* beef tenderloin, 2 to 3 pounds, cut in 1/2-inch medallions
* 1/3 cup Madeira wine
* 3/4 cup beef broth
* 1 1/2 cups whipping cream
* 2 1/2 teaspoons cornstarch
* salt and pepper
* chopped fresh parsley


Heat 2 tablespoons butter in a skillet over medium-low heat; add mushrooms and green onions; cook until lightly browned. Sprinkle with the salt and pepper; set aside.

In a large skillet, heat 4 tablespoons butter over medium heat until it begins to foam.

When foam begins to diminish, add the tenderloin medallions. Saute on both sides until browned and inside is medium rare. Set beef aside on a warm platter. To the skillet the beef was cooked in add wine and beef broth. Boil, scraping pan, reducing the liquid to about 1/2 cup. Combine cornstarch with the whipping cream until smooth. Whisk the cream mixture into skillet and simmer for 1 minute. Add mushrooms to the cream sauce and simmer for 1 minute longer. Add salt and pepper to taste. Add the beef medallions and juices from the platter to the cream sauce, coating beef with sauce. Cover and heat for 2 minutes on low. Add the remaining 2 tablespoons butter, blending well.
Garnish with parsley and serve with baked potatoes or hot cooked noodles.
Serves 4 to 6.



Beef Steak with Madeira-Mushroom Sauce - serves 2

1/2 pound boneless sirloin beef steak or boneless top round steak
2 tsp olive or vegetable oil
1/2 cup each sliced white mushrooms and shiitake mushrooms
2 tsp all-purpose flour
1/2 cup canned ready-to-serve low-sodium beef broth
1/4 cup dry Madeira wine
Dash pepper

Preheat broiler. Arrange beef steak on rack in broiling pan and broil 5 to 6 inches from heat source, until medium-rare, 3 to 4 minutes on each side, or until done to taste.
In 10-inch nonstick skillet heat oil; add mushroomsand cook over medium-high heat, stirring frequently, until lightly browned, 1 to 2 minutes.Sprinkle with flour and stir quickly to combine.
Continuing to stir, add remaining ingredients; cook, stirring frequently, until mixture thickens, 3 to 4 minutes.
To serve, thinly slice steak diagonally across the grain and arrange on serving platter; top with mushroom mixture.