"MayQueen" > wrote in message
...
>I bought some Madeira wine this weekend and it is a bit too sweet for us to
>drink. I did make a mushroom sauce with it to go with some steaks and it
>was awesome.
>
> Any other ideas to use the rest of the wine?
> --
> Queenie
>
> *** Be the change you wish to see in the world ***
>
>
This is the classic maderia sauce, always, though not necessarily
served with or on top of beef. It's great with veal, and can be part of a
chicken or pork dish. Add the mushrooms, if you can't afford truffles.
This is what eating and food is all about.

Perigueux Sauce:
2 large shallots, finely sliced
1 clove garlic, finely sliced
1 large bouquet garni
1/2 teaspoon cracked black pepper
2 cups Madeira wine
2 tablespoons cognac
3 cups fresh brown veal stock
4 tablespoons fresh duck foie gras, broken into small pieces
1/2 piece black truffle, finely chopped
1 tablespoon unsalted butter

It is the essential ingredient of Tournedos Rossini, and what I always hope
for
when I have any steak or beef, other than a rare sirloin or standing rib.

Kent