Beef Lexington                  

Madeira Sauce:

1 1/2 Cups hot water
1 Tbs red wine
1/8 teaspoon red food coloring
1/4 tsp garlic, chopped fine
1/2 teaspoon brown gravy coloring
3 Tbs onion, chopped fine
1/4 cup Madeira wine
1 tsp shallot, chopped fine

Beef:
3 Tbs butter, oil or a mix 4 tenderloin of beef medallions
3 Tbs flour 1 Tbs or so butter or oil
2 beef bouillon cubes hot cooked rice


Cook red wine, garlic, onion, and shallots until wine evaporates. Heat butter/oil in same pan until melted. Blend in 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.

Sauté beef medallions in butter to desired doneness, but do not overcook. Serve on a bed of hot rice and top with Madeira Sauce. Garnish with parsley sprigs if desired. Serve with a full flavored southern Italian red such as a Primitivo or Salice Salentino, a good Bordeaux, or a flavorful Cabernet. Serves 4.