Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
In a separate pan, saute mushrooms in 4 tablespoons of butter until \"fork tender.\" Add these to the sauce.
Serve warm over beef tenderloins, beef kabobs, etc.
ranslucent. Add balsamic vinegar and Madeira and continue to stir. When
auce over.
For the Madeira Sauce: In a medium saucepan
our (very lightly) the sauce Madeira around the tournedos.
SAUCE
bout two minutes. Add the Madeira wine, beef stock, butter and
inutes.
Add 1 cup Madeira and cook until liquid reduces
eat and deglaze it with Madeira. Strain the pan mixture into
efore serving.
Preparing the madeira truffle sauce.
Bring broth
Preheat oven to 350\u00b0F Heat oil in a 12-cup flameproof casserole or Dutch oven. Cook lamb, in batches, until browned all over. Remove from pan. Add onion and garlic to pan and cook, stirring, until onion has softened.
Return lamb to pan. Add olives, tomato paste, tomatoes, stock, Madeira and rosemary. Cook, uncovered, for 1 hour 30 mins, or until lamb is tender.
turning. Add the stock and Madeira, bring to a boil then
Strain pan juices. Add Madeira and enough stock to equal 3 1/2 cups total. Bring to a boil, stirring. Add apricots and mustard. Cook over high heat for 2 mins, until apricots are plump. Add cornstarch slurry. Cook, stirring, until thickened. Season.
Serve hot with roast turkey.
about 3 minutes.
Add Madeira and simmer until almost all
tir until soft.
Add Madeira and rest of the ingredients
cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive
wo minutes.
Add the Madeira wine, beef stock, butter and
Madeira Sauce:
*This can be
br>Cook 3 minutes; add Madeira, stirring to loosen particles from
Saute shallots in butter for 1-2 minutes or until translucent.
Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
Add red wine and reduce by half.
Add Port, Marsala or Madeira wine and bring to boil.
Add demi-Glaze gold and whisk until dissolved.
Add cream and reduce, then add enough water to reach desired sauce thickness.
Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.
In a small saute pan heat the butter to medium-high.
Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
Add the beef stock and reduce by half.
Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
owl, combine the tomato sauce, Madeira, and garlic. Set aside.