Beef Steak, Saute, with Madeira

Ingredients

• your steaks
• some butter
• a glass of Madeira
• a little veal glaze
• a little Spanish sauce
• a small quantity of pimento butter

Method

1. 1

   Pick out the skin and nerves from your steaks and cut them into equal scollops; beat them and trim them into the form of a round.

2. 2

   Melt some butter in a saute-pan, and lightly cook the steaks in it.

3. 3

   When they are done of a nice light colour, arrange them on a dish in the form of a crown, drain the butter from the pan, and put the liquor by; then add a glass of Madeira, and reduce with a little veal glaze and a little Spanish sauce, adding also a small quantity of pimento butter.

4. 4

   When your sauce is of a nice dark colour, strain it through a sieve, and serve it with the steaks.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 168. The excerpt below is the record exactly as published.

Beef Steak, Saute, with Madeira. Pick out the skin and nerves from your steaks and cut them into equal scollops ; beat them and trim them into the form of a round ; melt some butter in a saute-pan, and lightly cook the steaks in it. When they are clone of a nice light colour, arrange them on a dish in the form of a crown, drain the butter from the pan, and put the liquor by ; then add a glass of Madeira, and reduce with a little veal glaze and a little Spanish sauce (p. 347), adding also a small quantity of jjimento butte

Cook this with the app: pantry check, scaling, and the assistant.