Yield: 4 Servings
|1 tablespoon||Burgundy wine|
|¼ teaspoon||Garlic -- chopped fine|
|3 tablespoons||Onion -- chopped fine|
|1 teaspoon||Shallots -- chopped fine|
|2||Beef bouillon cubes hot water|
|⅛ teaspoon||Red food colouring|
|½ teaspoon||Brown gravy colouring|
|¼ cup||Madeora wine ---BEEF-----|
|4||Tenderloin of beef|
|Hot cooked rice|
Cook Burgundy wine, garlic, onion, and shallots until wine evaporates. Heat margarine in same pan until melted. Blend flour and cook for 5 minutes, stirring constantly. Dissolvebouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add red food colouring and brown gravy colouring. Add madeira wine and simmer 2 to 3 minutes. Strain through a fine strainer. Keep warm, Makes 1⅓ cups.
Saute beef medallions in butter to desired doneness. Serve on a bed of hot rice and top with Madiera Sauce.
Source: Liberty Tree Tavern, Liberty Square, Magic Kingdom Cooking With Mickey Around Our World Formatted: 10-15-94, LFX Recipe By :