Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -----MADIERA SAUCE----- |
| 1 tablespoon | Burgundy wine |
| ¼ teaspoon | Garlic -- chopped fine |
| 3 tablespoons | Onion -- chopped fine |
| 1 teaspoon | Shallots -- chopped fine |
| 3 tablespoons | Margarine |
| 3 tablespoons | Flour |
| 2 \N | Beef bouillon cubes hot water |
| ⅛ teaspoon | Red food colouring |
| ½ teaspoon | Brown gravy colouring |
| ¼ cup | Madeora wine ---BEEF----- |
| 4 \N | Tenderloin of beef |
| \N \N | Medallion |
| \N \N | Butter |
| \N \N | 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 :