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Shelly's Recipe

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BEEF LEXINGTON

Category: Steaks - Beef

Madeira Sauce:
1 tbsp red wine
1/4 tsp garlic, chopped fine
3tbsp onion, chopped fine
1 tsp shallot, chopped fine
3 tbsp butter, oil or a mix
3 tbsp 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

Beef:
4 tenderloin of beef medallions
1 tbsp or so butter or oil
Hot cooked rice

Cook red wine, garlic, onion, and shallots until wine evaporates. Heat butter/oil in same pan until melted. Blend in 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 red food coloring and brown gravy coloring. Add Madeira wine and simmer 2 to 3 minutes. Strain through a fine strainer. Keep warm. Makes 1 1/3 cups.

Saute beef medallions in butter to desired doneness, but do not overcook. Serve on a bed of hot rice and top with Madeira Sauce. Garnish with parsley sprigs if desired. Serve with a full flavored southern Italian red such as a Primitivo or Salice Salentino, a good Bordeaux, or a flavorful Cabernet. Serves 4.


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