Rich sauce to go with a traditional English holiday roast beef dinner
While roasting a prime rib or other beef roast separately, combine broth, Madeira, red wine, thyme, parsley, rosemary and bay leaf in a medium saucepan. Boil until the liquid is reduced to 2 cups, about 25 minutes. Remove from heat. Remove and discard herbs.
When the roast is done, transfer it to a platter. Discard most of the fat or reserve it to use in cooking Yorkshire puddings. Scrape the juices and browned bits from the roasting pan into the sauce and bring back to a boil.
Cream butter and flour together in a small bowl to blend. Whisk the butter blend into the sauce and simmer until smooth and slightly thickened, whisking frequently (about 2 minutes). Season with salt and pepper to taste.
Serve with the roast beef.
Marsala may be substituted for the Madeira.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 29 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7mg||2 %|
|Sodium 266.2mg||9 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.3g|
|Protein 1.5g||2 %|
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Calories per serving: 135
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