Gorgonzola Madeira Sauce for Beef
This makes enough for about two servings of filet mignon, but can be used for any cut of beef. Double, triple, etc. as needed.
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DIRECTIONS
- In a small saute pan heat the butter to medium-high.
- Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
- Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
- Add the beef stock and reduce by half.
- Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
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