Madeira Sauce Recipe
In same skillet that the chops were seared add 1 tablespoon of the butter the shallots garlic and the mushrooms.
Madeira sauce recipe. This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Reduce heat and add 14 teaspoon salt and mushrooms. Périgueux is know for its truffles a key ingredient to this sauce.
12 cup madeira wine. Cover and simmer 5 minutes or until mushrooms are tender. Once reduced mix with the Madeira sauce and season.
Real Madeira hails from the Portuguese island of Madeira. Plate the medallions with the mushrooms and the sauce. Set aside on a warmed plate and cover.
I am always happy to be on his taste panel and we have many friends who have also offered their services to lend their opinions when he creates new recipes. Heat oil and 1 12 tablespoons butter in a large skillet over medium-high. Cook over medium-high heat until slightly caramelized.
Madeira is a fortified wine. Add beef stock and wine - keep stirring and stir until thickened. In a separate pan add the shallots and port and reduce.
Season with salt and pepper and add back the Filet Mignon and the mushrooms. Once hot add the shallot and garlic and cook for 2-3 minutes. Sprinkle the filet with salt and pepper.