Beef with Madeira Sauce is a classic, incredibly flavorful dish that is sure to please everyone at the table. While there are many ways to prepare it, today we are sharing our version, which is easy to make and pairs perfectly with your choice of beef cut. Let’s get started!
Ingredients for Beef with Madeira Sauce:
- 7 tablespoons (approx. 100g) unsalted butter;
- ½ cup (approx. 50g) all-purpose flour;
- 3.5 oz (100g) sliced mushrooms (optional);
- 4 cups (1 liter) high-quality beef broth;
- ½ cup (120ml) Madeira wine (or a dry red wine);
- Salt to taste;
- Black pepper to taste;
- Beef of your choice (Filet Mignon, Sirloin, or Chuck Roast work best).
How to make Beef with Madeira Sauce:
- First, prepare your beef as desired. It can be grilled, pan-seared, roasted, or braised;
- Once cooked, set the beef aside and keep warm;
- In a saucepan, melt the butter over medium heat;
- Add the flour to the butter and whisk well until a smooth paste (roux) forms;
- Add the sliced mushrooms and sauté for a few minutes until they are soft and golden;
- Gradually pour in the beef broth and the Madeira wine, whisking constantly to prevent any lumps from forming;
- Simmer for about ten minutes, stirring occasionally, until the sauce thickens to your desired consistency;
- Season with salt and pepper to taste, and it’s ready to serve!
Serving Suggestions:
You can either slice the meat and stir it directly into the sauce or serve the sauce over the cooked meat on the plate—both ways are delicious. If the sauce becomes too thick, simply whisk in a splash more beef broth or water until you reach the desired consistency. If you prefer a perfectly silky sauce, you can pulse it in a blender before serving.
A bit about the history of Madeira sauce:
In 1903, a York ham with Madeira sauce was served at a banquet hosted by Prince Albert of Belgium. Seven years later, also in Belgium, Madeira sauce was served as an accompaniment to a chateaubriand steak at a luncheon for a medical congress. By the 1950s, beef tongue in Madeira sauce became a standout dish at wedding receptions (Source: Wikipedia).
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