Preparation time: 15 minutes
Cooking time: 6-8 hours

Try the authentic Madeira sauce as served at the Quinta Palmeira, one of the largest gourmet inns on the island.

Filet Mignon with Madeira Sauce
The filet mignon is seared in butter in a skillet and removed while still very rare. The pan is deglazed with the Madeira sauce, and then the filet is returned to the pan, off the heat, for 1 or 2 minutes while the beef blood combines with the sauce. Since the sauce is very hot, it will finish cooking the filet perfectly.

The principle of a good Madeira sauce is a long reduction. I advise making a liter at a time and freezing it in individual portions.

1. Place all the ingredients for the demi-glaze into a large stock pot and reduce slowly over low heat until 1 liter of broth remains;
2. strain through a china cap or cheesecloth;
3. add the Madeira; mix in the marrow and let melt;
4. serve hot in a sauceboat.

Quick version

1. In a saucepan, simmer 250 ml (1 cup) Madeira and 1 liter (4 cups) beef consommé until reduced.