Sometimes the best things are the simplest things, and this super quick and easy Madeira sauce just proves it. I made it to serve with a ribeye roast, but it could go just as well with roasted lamb, pork or venison. It has a wonderful nutty buttery flavor that really complemented the beef. It’s great to soak with bread too. Make the sauce in advance, and add the pan juices and heat right before serving.
- 1/2 cup Madeira wine
- 1/2 cup beef broth
- 1/4 tsp. chopped fresh rosemary leaves (or a sprinkle of dry)
- up to 1/4 cup pan juices
Combine the Madeira with the beef broth and the rosemary in a very small pot and bring to a boil. Remove from the heat and reserve. After your roast is done, add up to 1/4 cup of the pan juices. Mix well while reheating and serve.
Based on B. Smith’s recipe at the Food Network.
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