Madeira sauce recipes are famous for being wonderfully succulent! And, just with this delicious promise of taste in mind, the Cookery Guide has separated 4 delicious recipes! What to say?
Check out these Madeira sauce recipes that will work magically with filet mignon, loin, thigh or tit medallions! Watch:
Filet mignon medallion in Madeira sauce
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 6 filet mignon medallions
- Salt and pepper
- 6 thin slices of bacon
- 4 tablespoons of butter
- 1 grated onion
- 1 tablespoon of wheat flour
- 1 1/2 glass of dry red wine
- 1 cup of sliced ​​mushrooms
Method of preparation:
Cut the fillet mignon into generous chunks. Season the fillet mignon with salt and pepper. Wrap each piece of meat in a slice of bacon and secure it with toothpicks. In a large pan, over high heat, melt half the butter and brown the medallions, a little at a time, for 4 minutes per side. Transfer them 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 melt the crust that has formed. Add the onion and sauté for 3 minutes. Sprinkle with flour and fry for 2 minutes. Add the wine and stir until it thickens. Add the mushrooms, season with salt, pepper and sprinkle the fillets.
Serve immediately, to taste, accompanying with white rice with parsley, lettuce salad and cherry tomatoes.
Loin in wood sauce
Time: 2h (+ 12h of rest)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1.7 kg 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)
- Fruit in syrup to decorate
Wood sauce:
- 2 cubes of beef broth
- 1 1/2 cups (tea) of hot water
- 1 cup of Madeira wine or dry red wine
- 2 tablespoons of butter
- 3 heaping tablespoons of wheat flour
- Salt and black pepper to taste
Method of preparation:
In a thick plastic bag, place the whole loin and add the wine, onion, garlic, bay leaf, salt and pepper. Close the bag and let it rest in the fridge for 12 hours. Remove the loin from the sauce and dry it with absorbent paper. In a pressure cooker, over high heat, heat the oil and fry the loin until golden brown. Add the seasoning the loin was in and water, cover the pan and bring to low heat for 50 minutes after the pressure starts. Release all pressure before opening.
For the sauce, dissolve the meat broth in the water, deglaze with the wine and set aside. In a pan, melt the butter over medium heat, sprinkle with flour, stirring and fry for 2 minutes. Add the wine mixture and stir until it thickens. Season with salt and pepper and set aside. Slice the loin, arrange it on a plate, sprinkle with the sauce and garnish with the fruit in syrup. Serve immediately.
Legs in Parmesan crust and Madeira sauce
Time: 1 hour
Performance: 5 servings
Difficulty: Easy
Ingredients:
- 1 kg of chicken legs
- 1 glass of wood sauce
- Salt and pepper to taste
- 1/2 cup grated Parmesan
- 1/2 cup of breadcrumbs
- 2 tablespoons of chopped parsley
Method of preparation:
Let’s start by seasoning the thighs with salt and pepper. After having seasoned them, arrange them on a serving dish and cover with the wood sauce. Reserve. In a bowl, mix the Parmesan, breadcrumbs and parsley. Spread this farofinha on the thighs and bake at 180 ° C for 40 minutes. Serve hot.
Breast with wood sauce and mushrooms
Time: 45 minutes
Performance: 6 servings
Difficulty: Easy
Ingredients:
- 1 piece of brisket (about 1.2 kg)
- Salt and black pepper to taste
- 3 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 cube of beef broth
- 1 glass of dry red wine
- 1 cup (tea) of water
- 1 cup mushrooms (sliced)
Method of preparation:
Season the breast with salt and pepper. Heat the oil in a pressure cooker over medium heat and fry the meat until golden brown on all sides. Add the onion, garlic, meat broth and sauté for 3 minutes. Add the wine, water, mushrooms and season with salt. Cover the pan and cook for 20 minutes after the pressure starts. Switch off, let the pressure naturally release and open the pot. Drain the meat, place it on a serving dish, cut it into slices, sprinkle with the cooking sauce and serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
