📝 About This Recipe
A crown jewel of French saucier craft, this Madeira Sauce is a luxurious derivative of a rich Demi-Glace, offering a deep mahogany hue and a sophisticated sweetness. It combines the earthy complexity of sautéed shallots and mushrooms with the fortified elegance of Sercial or Verdelho Madeira wine. This sauce is the ultimate companion for prime cuts of beef, transforming a simple roast into a grand estate-style feast.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 Shallots (very finely minced)
- 4 ounces Cremini Mushrooms (thinly sliced)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 6-8 Black Peppercorns (whole, lightly crushed)
The Reduction & Body
- 1 cup Madeira Wine (Sercial or Verdelho variety)
- 2 cups Beef Demi-Glace (high-quality homemade or premium store-bought)
- 1 teaspoon Tomato Paste (for color and depth)
- 1/2 cup Beef Stock (unsalted, only if needed to adjust consistency)
The Finish (Le Montage au Beurre)
- 2 tablespoons Cold Unsalted Butter (cut into small cubes)
- to taste Kosher Salt
- 1/4 teaspoon Fresh Lemon Juice (to brighten the finish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or saucier over medium heat, melt the 2 tablespoons of butter until it begins to foam.
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2
Add the minced shallots and sliced mushrooms to the pan. Sauté for 5-7 minutes until the shallots are translucent and the mushrooms have released their moisture and turned a golden brown.
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3
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly (pincé) to deepen the sauce's final color.
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4
Pour in 3/4 cup of the Madeira wine (reserve the remaining 1/4 cup for the final finish). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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5
Add the thyme sprigs and crushed peppercorns. Bring the wine to a gentle simmer and reduce by half, which should take about 8-10 minutes.
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6
Whisk in the beef demi-glace. Bring the mixture back to a boil, then immediately turn the heat down to low.
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7
Simmer the sauce uncovered for 20-25 minutes. You are looking for a 'nappe' consistency, where the sauce coats the back of a spoon beautifully.
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8
As the sauce simmers, use a spoon to skim off any foam or impurities that rise to the surface to ensure a crystal-clear finish.
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9
Strain the sauce through a fine-mesh sieve (chinois) into a clean saucepan, discarding the solids (mushrooms, shallots, herbs).
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10
Return the strained sauce to low heat. Stir in the remaining 1/4 cup of Madeira wine to provide a fresh, aromatic top note.
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11
Remove the pan from the heat. Gradually whisk in the cold cubes of butter one at a time (monter au beurre). This creates a glossy sheen and a velvety mouthfeel.
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12
Taste the sauce. Add kosher salt as needed and the tiny drop of lemon juice to balance the richness. Serve immediately while warm.
💡 Chef's Tips
Always use a 'Rainwater' or 'Sercial' Madeira for a drier, more balanced sauce; avoid 'Cream' Madeira which can be cloyingly sweet. Never let the sauce boil after you have added the final cold butter, or the emulsion will break and lose its gloss. If your demi-glace is already very salty, omit any additional salt until the very final tasting step. For an even more luxurious 'Tournedos Rossini' style, you can add a tablespoon of truffle juice during the final simmer. If the sauce becomes too thick during reduction, whisk in a tablespoon of warm beef stock at a time to reach your desired consistency.
🍽️ Serving Suggestions
Drizzle generously over a pan-seared Filet Mignon or Beef Wellington. Pair with a robust Bordeaux or a glass of the same Madeira used in the cooking. Serve alongside truffle-infused mashed potatoes or roasted root vegetables to soak up the extra sauce. Excellent as a finishing touch for roasted duck breast or seared venison medallions. Accompany with a side of sautéed haricots verts with toasted almonds for a classic French presentation.