- 1/4 cup clarified butter (use search engine)
- 1/2 cup, carrots, onion and celery, minced
- 1/4 cup finely diced beef
- 3 tbs flour
- 4 cups beef stock
- 1 medium tomato, peeled and chopped
- 1 large sprig parsley
- 1/2 cup Madeira wine
- kosher salt and fresh cracked black pepper to taste
- 3 tbs butter
This is a deep flavorful sauce that is perfect to drape over beef or veal.
- Add clarified butter to a sauce pan and heat until hot, but not bubbling.
- Add the carrot, onion, celery and beef and cook over medium heat until brown.
- Sprinkle vegetables with flour, stirring constantly and cook until flour is browned and sticks to the bottom of the pan.
- Turn off the heat and gradually ladle the hot stock into the vegetable mixture and whisk vigorously.
- Continue adding the hot liquid and whisking until all liquid has been absorbed.
- Add tomato and parsley, stir and return sauce pan to the heat.
- Bring to a simmer, then set pan slightly off center on the burner. Regulate the heat to simmer sauce gently.
- From this point until the sauce is finished do not stir.
- As the sauce cooks, lift the skin which forms on the surface.
- simmer sauce for 2 and 1/2 hours or until reduced to about 3 cups. the consistency should be like heavy cream.
- Remove the sauce from the heat, then strain sauce into a small saucepan, pressing vegetables to extract all liquid.
- Sauce should measure 1 and 1/2 to 2 cups strained. Set aside.
- Place Madeira in a small sauce pan and reduce to 1/4 cup over medium heat.
- Add reduced Madeira to brown sauce and cover with plastic wrap. Set aside until ready to serve.
- Just before serving, reheat the sauce and correct the season with salt and pepper to taste.
- Over low heat, whisk in additional butter, and taste for seasoning again.