Recipe - Beef Lexington

MADIERA SAUCE
1 tablespoon Burgundy wine
One fourth teaspoon Garlic chopped fine
3 tablespoon Onion chopped fine
1 teaspoon Shallots chopped fine
3 tablespoon Margarine
3 tablespoon Flour
2 Beef bouillon cubes
1 One half cup hot water
1/8 teaspoon Red food colouring
One half teaspoon Brown gravy colouring
One fourth 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 1 1/3 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: 101594, LFX

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini