Roast Beef with Madeira Sauce



  • 1 small (1.5-3 lbs) beef roast
  • 1 cup madeira
  • 3/4 cups stock (beef or chicken)
  • 2 tablespoons butter
  • 3 spring onions, chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • salt
  • pepper


For the roast
Rub the roast with salt and pepper. Do this the night before, if possible.

Set the roast out to come to room temperature. Preheat the oven to 425 degrees.

When the oven is up to temperature, place the roast in a small roasting pan or baking dish and put it in the oven. After about 40 minutes, check the temperature and see where you are. The roast should go up another 10 degrees after you pull it, so pull it at 120 for medium-rare or 130 for medium. Let it rest for 20 minutes before carving.

For the sauce
Over medium heat, melt the butter. Once it’s melted add the spring onions and saute until tender.

Add the madeira, thyme, and bay leaf and turn the heat to medium-high. Let the madeira start to boil off.

When the madeira has reduced by about half, add the stock, vinegar and salt and pepper to taste. Keep reducing until you have the consistency you want, it should be a little less viscous than molasses. Taste and if it’s too sweet, add a little more vinegar or salt. Serve over the sliced roast beef.


Tags: , , , ,

Categories: Main Course


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