Beef in Madeira sauce
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Details
servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Ask your butcher 200 g of lean trimmings and a small piece of fillet. Cut them into very small pieces in a large pan over medium heat, fry all the meat, shallots, onions, thyme, bay leaf, parsley in a knob of butter. Drizzle with brandy, without flaming, then moisten with Madeira and a glass of water. Salt and pepper, cover, simmer 25 to 30 minutes.
Drain and press to collect the residual juice in a sieve.
In the cleaned pan, melt one tablespoon of butter, add the flour, leave to brown, stirring often.
Pour in the sauce, boil, this sauce should be creamy, not thick, then thin with boiling water poured through the sieve containing the residue (collected earlier). Adjust the seasoning, add a pinch of nutmeg, keep warm.
Step 2
Just before serving, add off the heat, in the hot sauce, two knobs of butter, one at a time, whisking.
Pour into a hot gravy boat.
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In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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