Cook the Issue 2010 Madeira Sauce for Wellington

ICDOCEAN1, member

Bubbly Madeira Sauce

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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.

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Comments (1)

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

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