elted.
Serve with White Wine Sauce and sprinkle with parsley.
he pan bottom. Add the Madeira, bring to a boil over
arm.
Add broth and Madeira to skillet.
Bring to
killet.
Add shallots and wine to skillet and cook over
For the red wine sauce:
Heat the oil in
2 to 15 minutes.
Wine Sauce: In a frying pan, melt
or the orange and red wine sauce, place wine, juice, stock, sugar and
erving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
5 minutes until done.
WINE SAUCE.
During the last 10
f the cooking liquid for Wine Sauce.
Wine Sauce:
Pour reserved liquid
pepper, butter, mustard, garlic and wine. Lay out the chicken breasts
arm.
For the Red Wine Sauce:
Put the sugar in
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt
inch slices.
Red Wine Sauce:
Drain all but 2
eep warm.
For the Wine sauce----------------.
In the same frying
hey can evenly cook.
Wine Sauce: In a large pot, heat
minutes.
Bring the sauce ingredients (except the butter) to
cups for remainder of recipe. I refrigerate overnight and then
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.
arm while you make the sauce. Don't clean the pan