Beef lexington
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----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 | Beef bouillon cubes hot water | |
| ⅛ | teaspoon | Red food colouring |
| ½ | teaspoon | Brown gravy colouring |
| ¼ | cup | Madeora wine ---BEEF----- |
| 4 | Tenderloin of beef | |
| Medallion | ||
| Butter | ||
| Hot cooked rice | ||
Directions
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 :