MADEIRA COOKING WINE RECIPES
MADEIRA SAUCE RECIPE - FOOD.COM
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, FatContent 6, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 279.3, CarbohydrateContent 6.7, FiberContent 0.9, SugarContent 2, ProteinContent 1.6
MADEIRA SAUCE RECIPE - FOOD.COM
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, FatContent 6, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 279.3, CarbohydrateContent 6.7, FiberContent 0.9, SugarContent 2, ProteinContent 1.6
More about "madeira cooking wine recipes"
BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE: HOW TO MAKE IT
You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. —Janaan Cunningham
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Dinner
Calories 363 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Dinner
Calories 363 calories per serving
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, 1 teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of 1 sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form a diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
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MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE RECIPE: HO…
This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. —Kathryn Conrad, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 02 hours 50 minutes
Category Dinner
Calories 575 calories per serving
From tasteofhome.com
Total Time 02 hours 50 minutes
Category Dinner
Calories 575 calories per serving
- Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.
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MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE RECIPE: HOW ...
This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. —Kathryn Conrad, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 02 hours 50 minutes
Category Dinner
Calories 575 calories per serving
From tasteofhome.com
Total Time 02 hours 50 minutes
Category Dinner
Calories 575 calories per serving
- Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.
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Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Add the red wine, reduce again then add the stock and cook once more until reduced by half.
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Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Add the red wine, reduce again then add the stock and cook once more until reduced by half.
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