MADEIRA SAUCE
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Provided by diner524
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6
MADEIRA SAUCE FOR STEAK
Make and share this Madeira Sauce for Steak recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour off fat from skillet steak was cooked in or heat 1 tsp olive oil in a skillet over medium high heat. Add shallots and stir. Pour in wine and cook about 30 seconds. Add beef broth and bring liquid to a full rolling boil. Season with salt and pepper to taste. Continue cooking until reduce by 1/2. Reduce heat to a simmer.
- Meanwhile, blend 2 teaspoons butter with 1 teaspoon flour. Stir into simmering sauce. Cook another minute or two until slightly thickened. Swirl in 1 teaspoon butter. Strain over meat and garnish with parsley.
FILET OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
MADEIRA AND MUSHROOM SAUCE
Madeira and Mushroom sauce delicious with chicken wrapped in streaky bacon, potatoes,red onion and mushrooms.
Provided by cooking93
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs
BEEF WITH MUSHROOM AND MADEIRA SAUCE
Make and share this Beef With Mushroom and Madeira Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shape ground beef into 4 oval patties 1 inch thick.
- Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
- Cut the bread diagonally into 4 3/4 inch thick slices and toast.
- Spread each with butter and place on dinner plates.
- Top each bread slice with a hamburger patty and keep warm.
- Add mushrooms to pan drippings.
- Cook over high heat until light brown, stirring constantly.
- Spoon mushrooms over patties.
- Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
- Pour over patties.
Nutrition Facts : Calories 805.5, Fat 37.9, SaturatedFat 16.8, Cholesterol 159, Sodium 838.9, Carbohydrate 62.4, Fiber 4, Sugar 1.5, Protein 46.4
FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE
This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE
Provided by Lillian Chou
Categories Beef Mushroom Sauté Quick & Easy Father's Day Dinner Steak Fortified Wine Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
- Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
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- Heat oil and 1 1/2 tablespoons butter in a large skillet over medium-high. Add 1 ham steak to skillet, and cook until browned, about 2 minutes per side. Remove from skillet, and repeat procedure with remaining ham steak.
- Return steaks to skillet. Add Madeira, and cook, stirring occasionally, 1 minute. Add stock, mushrooms, and shallots to skillet; cook, periodically spooning cooking liquid over steaks, until mushrooms are tender, about 8 minutes. Remove ham and mushrooms with a slotted spoon; set aside.
- Add peas, if using, and heavy cream to skillet. Stir and continue cooking until mixture is thickened, 4 to 5 minutes. Remove from heat, and stir in remaining 2 tablespoons butter until blended. Cut ham into 8 equal pieces; serve sauce and mushrooms over ham.
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