Beef lexington

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 :

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