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Madeira Sauce for Beef Fillet New York Times Craig Claiborne Yield: about 2 cups 1 Tbsp. butter 4 large mushrooms, sliced salt and pepper 2 Tbsp. chopped shallots or scallions ⅓ cup Madeira wine 1½ cups brown sauce, or one 10 oz. can beef gravy Heat the butter in a skillet. Add the mushrooms and salt and pepper and cook until the mushrooms give up their liquid. Add the shallots and cook, stirring, until most of the liquid evaporates. Add the wine and cook 1 minute. Add the brown sauce and simmer 15 minutes more. |
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