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Madeira Pan Sauce with Mustard and Anchovies
Steak Sauce
1 medium shallot, minced (about 3 Tbls.)
1 cup Madeira
2 anchovy fillets, minced to paste (about 1
1 Tbls. minced fresh parsley leaves
1 Tbls. minced fresh thyme leaves
1 Tbls. Dijon mustard
1 Tbls. juice from 1 lemon
3 Tbls. unsalted butter, softened
Salt and ground black pepper


Place steaks in a skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.

After transferring steaks to oven, set skillet over medium-low heat; add shallot and cook, stirring constantly, until softened, about 1 minute.

Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. (If steaks are not yet out of oven, set skillet off heat and wait for steaks to come out of oven and rest for 2 minutes before proceeding.)

Add accumulated juices from baking sheet and reduce liquid 1 minute longer. Off heat, whisk in anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened.

Season with salt and pepper to taste, spoon sauce over steaks, and serve immediately.

Preparation Time: 15 minutes Serves: 4
Recipe Origin: United States
Submitted by:
United States
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