Ingredients for Madeira Sauce For Steak
- 1 teaspoon olive oil
- 2 medium shallots, finely minced
- Madeira Wine
- 1 cup beef broth
- 2 teaspoons butter, cold and cut into small pieces
- 1 teaspoon all-purpose flour
- Fresh Parsley
- Salt & Freshly Ground Black Pepper
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How to Make Madeira Sauce For Steak
- Pour off excess fat from the skillet your steak was cooked in, or heat 1 teaspoon of olive oil in a skillet over medium-high heat.
- Add 2 finely minced shallots and stir for about 30 seconds until softened.
- Pour in 1/4 cup of Madeira wine (or dry sherry) and cook for about 30 seconds, allowing the alcohol to cook off slightly.
- Add 1 cup of beef broth and bring the liquid to a rolling boil.
- Season generously with salt and freshly ground black pepper to taste.
- Reduce heat to medium and simmer, allowing the sauce to reduce by half (approximately 5-7 minutes).
- Meanwhile, in a small bowl, whisk together 2 teaspoons of cold, cubed butter and 1 teaspoon of all-purpose flour to create a roux.
- Once the sauce has reduced, whisk the butter-flour mixture into the simmering sauce.
- Continue to cook for another minute or two, stirring constantly, until the sauce has slightly thickened and is smooth.
- Remove from heat and swirl in 1 teaspoon of cold butter for extra richness and shine.
- Strain the sauce through a fine-mesh sieve to remove any solids.
- Pour the sauce over your steak and garnish with 1 tablespoon of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
9g
Carbs
0g
