Saute onion, carrot and cellery in butter until lightly browned, add Madeira and reduce to a glaze.
Add beef stock and reduce by half.
Season with salt and pepper and strain through a chinios (very fine strainer). You could also pour it through cheese cloth and squeeze until the veggies are dry.
Stir in truffle oil and whisk in butter.
Serving
Suggestions
EXCELLENT sauce for red meat! GREAT over Filet Mignon with Blue Cheese Butter (recipe in main dishes section).
Originally Submitted
7/1/2011
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