Madeira Sauce

Madeira, like Port wine, is a fortified wine.  The rich and complex flavors contained in it adds a delightful depth to this fine and easy to make sauce.  Although usually used to grace Beef Wellington, I find it great for other uses as well.  Use it to dress up an ordinary cut or piece of beef for a mouthwatering change-of-pace treat!

• 1-cup Madeira wine
• 3-cups beef stock or broth
• 1-Tablespoon shallots, chopped fine
• 1-sprig thyme
• 1-bay leaf
• 1-teaspoon crushed black peppercorns
• 1-Tablespoon cornstarch
• 1/4-cup water

Bring the wine, broth, shallots, herbs and peppercorns to a boil.  Cook for 10 minutes to evaporate the alcohol and concentrate the flavor.

Combine thoroughly the cornstarch and water to form a slurry.  Add a little at a time to the boiling liquid until it thickens and coats the back of a spoon.

For a variation; start by sautéing mushrooms in butter, then continue from there.

Enjoy!