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!
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.