Beef lexington

Yield: 4 Servings

Measure 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

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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