Meat in Madeira sauce: a quick and practical recipe!

If you're looking to try a different meal, meat in Madeira sauce is a great option.

In addition to being delicious, Madeira sauce is extremely tasty and brings more emphasis to any dish.

Despite being extremely tasty, simple ingredients are used, but they bring more sophistication to your lunch or dinner.

What is Madeira Sauce?

Madeira sauce is loved by many people, but why? What makes it so special? That's what we're going to find out!

Its name, Madeira sauce, comes from its main ingredient: Madeira wine that comes from Wood Island, an archipelago in Portugal.

And even though the main ingredient is Portuguese, the origin of the sauce is divided between the English and the French.

Madeira sauce is versatile and can be used in a variety of dishes, from red meat to poultry and even pasta.

Beef recipe in Madeira sauce

And for you to prepare this mouth-watering recipe, you will need the following ingredients for the meat:

• 2 filet mignon medallions, weighing 150 grams each;
• salt to taste;
• black pepper to taste;
• ½ tablespoon of olive oil.

And to prepare the Madeira sauce for your meat, you need these ingredients:

• salt to taste;
• pepper to taste;
• ½ tablespoon of butter;
• ½ cup of boiling water;
• ¼ cup of red wine;
• ½ tablespoon of wheat flour;
• ½ tablespoon of tomato paste.

Let's start by preparing your protein for meat with Madeira sauce. Separate all the ingredients and wait until the filet mignons are at room temperature.

When it reaches this temperature, season the fillets with salt and pepper. Heat a frying pan, add the olive oil and place the meat to seal and brown on both sides, this may take around 3 minutes.

Once golden, place the medallions on a plate and cover with aluminum foil to keep it warm.

Set aside the meat and now let's move on to the Madeira sauce, for this use the same frying pan adding butter and flour.

Mix well and add the tomato sauce, continue mixing along with the meat crusts that may have remained in the pan.

When the sauce starts to take on a more orange color, turning to a rust color, add the wine and let it mix a lot so that it dissolves the flour.

After all the flour is dissolved, add boiling water and add the seasonings, including salt and pepper.

Mix well and let it cook to determine, one of the characteristics of Madeira sauce is its richer texture.

You'll be sure it's done right when you use a spoon and the sauce is shiny on the spoon.

After that, just serve with the medallions and you won't regret it. As a side dish we suggest fried or rustic potatoes, as well as white rice.