This sauce is served over a baked whole beef tenderloin, or over broiled slices. It's just as good over steaks.
6 tablespoons butter
1/2 cup flour
1 1/4 cups lean beef consommé
1/3 cup dry white wine
1/2 cup tomato purée or salt-free tomato paste
1 truffle (if available), chopped
4 to 5 mushrooms, sliced and sautéed
2 tablespoons Madeira
Melt the butter, stir in the flour and cook until the roux is light brown. Remove from heat. Gradually stir in the consommé, white wine and tomato purée. Return to the stove and stir until the sauce thickens. Cover the pan and simmer for 30 minutes. Add the truffle, sautéed mushrooms and 2 tablespoons Madeira. Taste and adjust seasonings. Warm but don't boil. Serve a little over the beef.
If you have comments or suggestions, email us at
Webpage designed and maintained by Leilani Devries