MAKE IT SHINE! Périgueux is know for its truffles, a key ingredient to this sauce. Madeira Sauce for Steak. 2 . Cook Time: 30 mins. And, to make it even better, we serve it with this classic, smooth sauce, full of character, called Madeira sauce. Add flour and mix to a paste. INGREDIENTS Nutrition. 2 . 1 . Ingredients. SERVES: 4. Madeira. 1 ⁄ 4. cup madeira wine. YIELD: 4. The name comes from the Madeira wine used in the recipe, a full bodied Portuguese wine from the Madeira Islands in Portugal. ADD YOUR PHOTO. Serves 4. teaspoons butter. Recipe by threeovens. UNITS: US. teaspoon flour. A short-cut sauce using beef broth in place of cooking all day. Add Madeira wine, water, and vinegar to the pan; stir to blend. This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. Madeira sauce is a rich peppery sauce which is traditionally made with Madeira wine and served with meats like roast beef and chicken. Be the first to review this product / recipe. This delicious wine sauce is made with the wine that was used to toast the signing of the Declaration of Independence of the United States. In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. 2 tbsp butter; 2 tbsp flour; 1 packet gelatin approx. Add the Madeira wine and deglaze the pan. 3 . Madeira is a fortified wine. teaspoon olive oil. 3 ⁄ 4. cup beef broth. 1 . Lower the heat, add the beef broth and simmer for a few minutes. Prep Time: 15 mins. tablespoons shallots, minced . This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Pin Recipe Print Recipe. Bring the mixture to a boil, reduce heat, and simmer until liquid is reduced to about 1/3 to 1/2 cup. The sauce is creamy, delicious and unique. If you take Madeira sauce and add truffles, you have Périgueux sauce. Madeira Sauce; Madeira Sauce. Cook over medium-high heat until slightly caramelized. READY IN: 15mins. This sauce is the perfect accompaniment for steaks and roasts and, although it sounds fancy and difficult, it couldn’t be easier to make. Stir frequently, scraping up browned bits from the bottom of the skillet. The sauce is a bit complex, and it can take a long time to make Madeira in the traditional way, but the time investment is worth the flavor. Chicken with Madeira Wine Sauce.