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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010 Madeira Sauce for Wellington

Bubbly Madeira Sauce

Bubbly Madeira Sauce

By ICDOCEAN1, member

December 12th, 2010

Well the beef is in the oven and here is the beginning of the sauce, lots of reduction going on as I made extra since I have another hunk of tenderloin for after the first of the year. 

I had to add chicken and beef stock to the sauce and further reduce as it was too heavy boozy tasting for me, trust me I love the stuff, but I want to taste the Wellington.


posted in: Gallery
Comments (1)

Pielove writes: Ooh, I can't wait to see the beef! Posted: 8:15 pm on December 12th

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