- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 470 kcal
Quick summary
“Steak with Madeira sauce combines tender sirloin steaks browned in butter with a velvety sauce perfumed with fortified wine. It is a classic of international gastronomy quick to prepare in the skillet for formal occasions and dinners.”
What you need to know
- Sealing the rump steak with butter and olive oil for 4 minutes on each side ensures a golden crust and a medium-rare center.
- Deglazing with Madeira wine takes advantage of the caramelized residues stuck to the bottom of the pan.
- Reducing the sauce for 5 to 7 minutes concentrates the natural sugars and achieves the perfect silky consistency.
Ingredients
Main
- 4 sirloin steaks (200g each)
- 1/2 cup of Madeira wine
- 1/2 onion, chopped
- 2 tablespoons butter
- 1 tablespoon of olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons of chopped parsley
Instructions
Principal
- Season the steaks with salt and black pepper.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the steaks and grill for about 4 minutes on each side, or until they are at the desired doneness.
- Remove the steaks from the skillet and set aside.
- In the same skillet, sauté the onion until golden.
- Pour the Madeira wine into the skillet and cook, scraping the bottom to release the residues.
- Let the sauce reduce for 5 to 7 minutes, until it thickens slightly.
- Return the steaks to the skillet and cook for 2 more minutes, basting them with the sauce.
- Finish with chopped parsley before serving.
- Serve immediately accompanied by puree or rice.
Chef's tips
- Remove the steaks from the refrigerator about 20 minutes before preparation so they reach room temperature before grilling.
- Dry the meat surfaces with paper towels to ensure immediate browning without releasing liquids.
- Keep the meat reserved under aluminum foil to retain temperature while the sauce reduces in the pan.
Variations
- Add 100g of sliced Paris or button mushrooms to the onion sauté before adding the Madeira wine.
- Add half a cup of reduced homemade beef broth along with the wine to intensify the depth of the sauce.
- Add a teaspoon of Dijon mustard to the reduced sauce to provide a slight acidity for contrast.
Substitutions
- Alcatra can be replaced with filet mignon in medallions, well-marbled sirloin, or alcatra heart.
- Traditional Madeira wine can be replaced with dry Port wine, full-bodied dry red wine, or brandy.
- Butter can be replaced by clarified ghee butter or good quality unsalted culinary margarine.
How to store
The dish should be enjoyed right after finishing so that the meat remains soft and juicy. If there are leftovers, store the steaks covered with the sauce in a closed container in the refrigerator for up to 2 days and reheat gently over low heat.
Can it be frozen?
It is not recommended to freeze the grilled steaks ready with the sauce, as the meat loses its juiciness and the reduced sauce may separate fat. You can freeze raw sirloin steaks vacuum-packed for up to 3 months.
What to serve with
It is the perfect dish to serve alongside white rice with sliced almonds and creamy velvety mashed potatoes. Vegetables sautéed in butter like asparagus or thin green beans complement with sophistication.
Frequently asked questions
What is the secret for the madeira sauce to thicken without adding starch?
The combination of reduced wine with sautéed onion and butter naturally emulsifies after 7 minutes of gentle simmering.
Can I replace Madeira wine with common red table wine?
You can, however, common red wine has a more acidic profile; add a teaspoon of brown sugar to balance.
How to prevent butter from burning while I sear the meat in the skillet?
The addition of a spoonful of olive oil along with the butter raises the smoke point of the fat, preventing it from darkening and becoming bitter.
What is the ideal pan temperature for grilling the alcatra?
Heat over medium-high heat; the skillet must be very hot to sizzle vigorously at the exact moment the meat enters.
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