↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BEEF LEXINGTON
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Lexington
by sgre52160
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
by sgre52160
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
Lexington Dipping Bbq Sauce
by sgre52160
1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup 1/4 cup apple juice 1 tsp hot sauce 3 tbsp light brown sugar 1/2 tbsp salt 1 tsp crushed red pepper or 3/4 tsp red pepper flake
by sgre52160
1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup 1/4 cup apple juice 1 tsp hot sauce 3 tbsp light brown sugar 1/2 tbsp salt 1 tsp crushed red pepper or 3/4 tsp red pepper flake
Lexington-style Grilled Chicken
by sgre52160
2 cups cider vinegar 1/4 cup firmly packed dark brown sugar and oil 3 tbsp. dried crushed red pepper 4 tsp salt 2 tsp pepper 2 (2 1/2- to 3-lb) cut-up whole chickens Stir together first 6 ingr
by sgre52160
2 cups cider vinegar 1/4 cup firmly packed dark brown sugar and oil 3 tbsp. dried crushed red pepper 4 tsp salt 2 tsp pepper 2 (2 1/2- to 3-lb) cut-up whole chickens Stir together first 6 ingr
Lexington Style Barbecue Sauce
by sgre52160
3 cups cider vinegar 3/4 cup tomato ketchup 6 tbsp light brown sugar 3 tbsp sugar 1 1/2 tbsp kosher salt 2-1/4 tsp finely ground white pepper and red Chile flakes 3/4 tsp freshly ground black
by sgre52160
3 cups cider vinegar 3/4 cup tomato ketchup 6 tbsp light brown sugar 3 tbsp sugar 1 1/2 tbsp kosher salt 2-1/4 tsp finely ground white pepper and red Chile flakes 3/4 tsp freshly ground black
Lexington-style Pulled Pork For Charcoal Grill
by sgre52160
Spice Rub and Pork 2 tbsp paprika 2 tbsp ground black pepper 2 tbsp brown sugar 1 tbsp table salt 1 boneless pork shoulder roast (4- to 5-pound) 4 cups wood chips Lexington B
by sgre52160
Spice Rub and Pork 2 tbsp paprika 2 tbsp ground black pepper 2 tbsp brown sugar 1 tbsp table salt 1 boneless pork shoulder roast (4- to 5-pound) 4 cups wood chips Lexington B
view more member recipes