RCI-SP.004.0029.001
Beef in Madeira Sauce
Makes 6 servings.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- lean boneless beef round steak1½ pounds⅓-inch thick
- ⅓ cup
- 1½ teaspoons
- ¼ teaspoon
- 2 tablespoons
- ½ cup
- -ounce cans sliced mushrooms and liquid2 4 unit
- 1 cup
- ¼ teaspoon
- ¼ teaspoon
- madeira wine½ cup
- ¾ cup
- 3 cups
- 1 unit
Method
1
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add finely diced onion and sauté until softened and translucent, about 5 minutes.
5 minutes
2
Sprinkle flour over the softened onion and stir continuously to form a light roux, cooking for 2 minutes to eliminate the raw flour taste.
2 minutes
3
Gradually pour in the beef broth, whisking constantly to prevent lumps and achieve a smooth, clear base. Bring the mixture to a gentle simmer over medium heat.
8 minutes
4
Add the rice to the simmering broth and cook until the grains are tender. Season with salt and black pepper to taste.
18 minutes
5
Stir in the half and half along with the fresh chervil and tarragon, reducing the heat to low to prevent curdling. Allow the herbs to infuse into the broth for 5 minutes.
5 minutes
6
Add Madeira wine to the pot and stir gently to incorporate, simmering for an additional 3 to 4 minutes to allow the alcohol to mellow and the flavors to meld.
4 minutes
7
Taste and adjust seasoning with additional salt and black pepper as needed, then remove from heat.
2 minutes
8
Ladle the soup into warmed bowls and garnish generously with freshly chopped parsley before serving immediately.