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Madeira Sauce

1 tablespoon burgundy wine
1/4 teaspoon garlic chopped fine
3 tablespoons onion chopped fine
1 teaspoon shallots chopped fine
3 tablespoons margarine
3 tablespoons flour
2 beef bouillon cubes
1-1/2 cup hot water
1/8 teaspoon red food coloring
1/2 teaspoon brown gravy coloring
1/4 cup Madeira wine


4 tenderloin of beef medallion
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. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add red food coloring and brown gravy coloring. Add Madeira wine and simmer 2 to 3 minutes. Strain through a fine strainer. Keep warm, Makes 1 1/3 cups. Sauté beef medallions in butter to desired doneness. Serve on a bed of hot rice and top with Madeira Sauce.

Makes 4 servings

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