Madeira SauceTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:41.3 kcal
Proteins:1.1 g
Fats:0.3 g
Carbohydrate:6.5 g
Fibers:1.5 g
Sugar:0.7 g
Cholesterol:0 mg
Sodium:14 mg
Calcium:58.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
4000
ml
water
1000
ml
red wine
beef marrow bones
2
leeks
4
stalks of celery
4
carrots
2
onions
turnip leaves
1
bouquet of thyme and rosemary
1
bay leaf
salt and pepper
200
ml
semi sweet madeira wine
beef marrow
METHOD
- Place all the ingredients for the demi-glaze into a large stock pot and reduce slowly over low heat until 1 liter of broth remains;
- strain through a china cap or cheesecloth;
- add the Madeira; mix in the marrow and let melt;
- serve hot in a sauceboat.
Quick version
- In a saucepan, simmer 250 ml (1 cup) Madeira and 1 liter (4 cups) beef consommé until reduced.
CHEF'S NOTES
Try the authentic Madeira sauce as served at the Quinta Palmeira, one of the largest gourmet inns on the island.
Filet Mignon with Madeira Sauce
The filet mignon is seared in butter in a skillet and removed while still very rare. The pan is deglazed with the Madeira sauce, and then the filet is returned to the pan, off the heat, for 1 or 2 minutes while the beef blood combines with the sauce. Since the sauce is very hot, it will finish cooking the filet perfectly.
The principle of a good Madeira sauce is a long reduction. I advise making a liter at a time and freezing it in individual portions.
