Ingredients: 1 tablespoon burgundy wine 1/4 teaspoon garlic -- chopped fine 3 tablespoons onion -- chopped fine 1 teaspoon shallots -- chopped fine 3 tablespoons margarine 3 tablespoons flour 2 beef bouillon cubes 1 1/2 cup -hot water 1/8 teaspoon red food coloring 1/2 teaspoon brown gravy coloring 1/4 cup madeira wine

Recipe Info Category: Beef/Burger Rating: 4 Contributor: J. Clark

Cook Burgundy wine, garlic, onion, and shallots until wine evaporates. Heat margarine in same pan until melted. Blend flour and cook for 5 minutes, stirring constantly. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add red food coloring and brown gravy coloring. Add Madeira wine and simmer 2 to 3 minutes. Strain through a fine strainer. Keep warm, Makes 1 1/3 cups. Saute beef medallions in butter to desired doneness. Serve on a bed of hot rice and top with Madeira Sauce.

BEEF:

• 4 Tenderloin of beef medallion
• Butter
• Hot cooked rice