Madeira sauce

The basis of this sauce is Espagnole sauce, and its specific aroma is given by Madeira - a wine with a characteristic taste that has been produced in Portugal since 1400 g. If you don’t like red meat, serve it with chicken breast.

Preparation steps

Put the alla Espagnole sauce in a pan and heat it over low heat until the volume is reduced to 250 ml.
In a frying pan with a little oil, fry the steak steaks on both sides, then continue to bake them at a lighter temperature for about 2-3 minutes on each side. If desired, season them with salt and pepper and place in a warm place.
From the total amount of Madeira wine, separate one tablespoon, and pour the rest into the pan, then gently stir it over a low heat with a food processor to combine well with the meat juices.
Add the heated espagnole sauce to the Madeira wine sauce and let it all simmer over low heat.
At the end of cooking, add the butter and the remaining tablespoon of Madeira wine.

Serving

Serve the hot sauce with the roasted steak that you kept in a warm place.

Advice

You can replace Madeira wine with some other dessert red wine or homemade prosecco.

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