Madeira sauce recipes: 6 options to taste

The famous Madeira sauce comes from Portugal, more precisely from the island of Madeira, and is known for make beef or pork even juicier. This sauce has the gift of giving any recipe a refined look and will undoubtedly add a special flavor to your everyday dishes!

And because it’s a versatile sauce, here’s a list with 6 meat options with Madeira sauce which will be successful in your home. These dishes can be prepared both on special occasions and in everyday meals. Check!

Medallion with wood sauce

Medallion with Madeira sauce – Photo: Stela Handa

Time: 1 hour

Performance: 6 portions

Difficulty: Easy

Ingredients:

• 6 filet mignon medallions
• salt and black pepper
• 4 tablespoons of butter
• 1 grated onion
• 1 tablespoon of wheat flour
• 1 and 1/2 glass of dry red wine
• 1 cup (tea) of sliced ​​mushrooms

Method of preparation:

1. Season the filet mignon with salt and pepper.
2. Wrap each piece of meat in a slice of bacon and secure with a toothpick. In a large frying pan over high heat, melt half the butter and brown the medallions, little by little, for 4 minutes on each side.
3. Transfer to a refractory and keep them warm. In the same pan in which you fried the meat, melt the remaining butter and scrape it with a spoon to soften the crust that has formed. Add the onion and saute for 3 minutes.
4. Sprinkle with flour and fry for 2 minutes.
5. Add the wine and stir until thickened.
6. Add the mushrooms, season with salt, pepper and water the fillets.
7. Serve immediately, if desired, accompanied by white rice with parsley and a salad of lettuce and cherry tomatoes.

Roast beef in Madeira sauce

Roasted meat with Madeira sauce – Photo: Stela Handa

Time: 1 hour (+10 minutes rest)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 1 piece of whole breast weighing approximately (900 g)
• Salt and black pepper to taste
• 2 tablespoons of butter
• 4 tablespoons of grated onion
• 1 tablespoon of wheat flour
• 2 beef bouillon cubes
• 1 cup boiling water (tea)
• 1/2 cup mushrooms (sliced)
• 1/3 cup Madeira or dry red wine

Method of preparation:

1. Heat a thick, large skillet over high heat with the oil.
2. Brown the piece of meat and put it in a pan.
3. Season with salt and pepper and place in a medium preheated oven for 25 minutes for rare meat and 30 minutes for rare meat.
4. In a skillet, melt the butter over medium heat and saute the onion for 2 minutes.
5. Sprinkle with flour, mix and fry for 1 minute.
6. Pour the meat stock dissolved in the water a little at a time, stirring until it thickens.
7. Add the mushrooms, wine, salt and pepper, if needed, and cook for 5 minutes, stirring occasionally.
8. Wait 10 minutes before slicing the meat and serving on a plate topped with the sauce.

Sirloin with Wood Gravy

Sirloin steak with Madeira sauce – Photo: André Fortes

Time: 2h (+12h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1.7 kg of pork loin (piece)
• 2 glasses of dry red wine
• 1 chopped onion
• 2 minced garlic cloves
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons of oil
• 2 cups of hot water (tea)
• Canned fruit to decorate

wood sauce

• 2 beef bouillon cubes
• 1 1/2 cups warm water
• 1 cup dry red wine or Madeira
• 2 tablespoons of butter
• 3 heaped tablespoons of wheat flour
• Salt and black pepper to taste

Method of preparation:

1. In a thick plastic bag place the whole loin and add the wine, onion, garlic, bay leaf, salt and pepper.
2. Close the bag and let it rest in the fridge for 12 hours.
3. Remove the loin from the dressing and dry it with paper towels.
4. In a pressure cooker, over high heat, heat the oil and fry the sirloin until golden brown.
5. Add the seasoning the loin was in and the water, cover the pan, and cook over low heat for 50 minutes after starting the pressure.
6. Release all pressure before opening.
7. For the sauce, dissolve the meat broth in the water, deglaze with the wine and set aside.
8. In a skillet, melt the butter over medium heat, sprinkle in the wheat flour, stirring, and fry for 2 minutes.
9. Add the wine mixture and stir until thickened.
10. Season with salt and pepper and set aside.
11. Slice the loin, arrange it on a plate, drizzle it with the sauce and decorate with the fruit in syrup.
12. Serve immediately.

Steak with wood gravy

Steak with Madeira Sauce – Photo: Gisele Tesser

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 pork chops
• 2 minced garlic cloves
• Salt and black pepper to taste
• 4 tablespoons of butter
• 1 cup mushrooms (sliced)
• 1 beef bouillon cube
• 1/2 glass of dry red wine
• 1 teaspoon cornstarch
• 1 cup of water (warm)

Method of preparation:

1. Season the steak with garlic, salt and pepper.
2. Heat a pan with half the butter and fry the steaks until golden brown on both sides.
3. Transfer to a platter and reserve.
4. Put the pan with the remaining butter back on the heat and brown the mushrooms and the meat broth for 2 minutes.
5. Add the wine and the cornstarch dissolved in the water and cook until thickened, stirring.
6. Drizzle the steak with the sauce and serve.

Thigh and thigh in Madeira sauce

Leg and thigh in Madeira sauce – Photo: Stela Handa

Time: 1h30

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1.5 kg of chicken legs and thighs
• 1 cup mayonnaise (tea)
• 1 pack of onion cream (68g)
• 1 kg of peeled small potatoes
• Salt and black pepper to taste

Sauce

• 1 tablespoon of butter
• 1 chopped onion
• 1/2 glass of dry red wine
• 2 cubes of chicken broth
• 1 cup of water (tea)
• 1 jar of cream
• 1/2 cup canned mushrooms (sliced)

Method of preparation:

1. Dip the chicken pieces in the mayonnaise and then in the soup.
2. Spread the chicken pieces into a large greased roasting pan leaving space between them and place in the preheated medium oven covered with aluminum foil for 30 minutes.
3. Cook the potatoes in boiling water for 5 minutes or until al dente and drain.
4. Season with salt and pepper, spread out on the baking sheet around the chicken and return to the oven without foil for another 40 minutes or until browned.
5. Pick up, transfer to a serving dish and reserve.
6. For the sauce, melt the butter in a pan and saute the onion for 3 minutes or until wilted.
7. Add the wine, the chicken broth dissolved in the water and reduce by half.
8. Add the milk cream, the mushrooms and bring to the boil.
9. Cover the chicken with the sauce and serve immediately.

Ribs with Madeira sauce and farofa cabbage

Ribs with Madeira sauce and cabbage farofa – Photo: Gisele Tesser

Time: 2h (+1h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of pork ribs
• Juice of 2 lemons
• Salt and black pepper to taste

Sauce

• 2 tablespoons of butter
• 1 grated onion
• 1 tablespoon of tomato paste
• 1 sachet of beef broth powder
• 1 tablespoon of wheat flour
• 1 and 1/2 glass of dry red wine
• Salt and black pepper to taste

Farofa

• 4 tablespoons of butter
• 1 chopped onion
• 1 minced garlic clove
• 2 cups cabbage (thin strips)
• 3 cups cornmeal (tea)
• salt to taste

Method of preparation:

1. Season the ribs with the lemon juice, salt and pepper.
2. Leave to rest for 1 hour.
3. Place in a mold, cover with aluminum foil and place in a preheated medium oven for 1 hour.
4. Remove the aluminum foil, put it back in the oven and let it brown.
5. For the sauce, in a skillet, melt the butter over medium heat and saute the onion for 3 minutes.
6. Add the cane extract and broth and saute for 2 minutes.
7. Sprinkle with flour and fry for 1 minute, stirring.
8. Add the wine and stir until thickened.
9. Season with salt and pepper and set aside.
10. For the farofa, in a skillet, melt the butter over medium heat and sauté the onion and garlic for 3 minutes.
11. Add the cabbage and stir until wilted.
12. Add the flour and salt and mix.
13. Mix the ribs with the sauce and serve with the farofa.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.