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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Madeira Sauce
1 tbsp burgundy wine
1/4 tsp garlic, chopped fine
3 tbsp onion, chopped fine
3 tbsp butter and flour
2 beef bouillon cubes
1 1/2 cups hot water
1/8 tsp red food coloring
1/2 tsp brown gravy coloring
1/4 cup Madeira wine
4 beef tenderloin medallions
Butter
Hot cooked rice
Sauce: Cook first 4 ingredients in a saucepan until wine evaporates. Heat butter in same pan until melted. Blend flour and cook for 5 minutes, stirring constantly. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add food coloring and brown gravy coloring. Add wine and simmer 2-3 minutes. Strain through a fine strainer. Keep warm.
Saute steaks in butter to desired doneness. Serve on a bed of rice and top with sauce.
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BEEF LEXINGTON
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Madeira Sauce
1 tbsp burgundy wine
1/4 tsp garlic, chopped fine
3 tbsp onion, chopped fine
3 tbsp butter and flour
2 beef bouillon cubes
1 1/2 cups hot water
1/8 tsp red food coloring
1/2 tsp brown gravy coloring
1/4 cup Madeira wine
4 beef tenderloin medallions
Butter
Hot cooked rice
Sauce: Cook first 4 ingredients in a saucepan until wine evaporates. Heat butter in same pan until melted. Blend flour and cook for 5 minutes, stirring constantly. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add food coloring and brown gravy coloring. Add wine and simmer 2-3 minutes. Strain through a fine strainer. Keep warm.
Saute steaks in butter to desired doneness. Serve on a bed of rice and top with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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