• 1 medium shallot, minced (about 3 tablespoons)
  • 1 cup Madeira
  • 2 anchovy fillets, minced to paste (about 1
  • teaspoon)
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon juice from 1 lemon
  • 3 tablespoons unsalted butter, softened
  • Salt and ground black pepper


After transferring steaks to oven, set skillet over medium-low heat; add shallot and cook, stirring constantly, until softened, about 1 minute. Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. (If steaks are not yet out of oven, set skillet off heat and wait for steaks to come out of oven and rest for 2 minutes before proceeding.) Add accumulated juices from baking sheet and reduce liquid 1 minute longer. Off heat, whisk in anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened. Season with salt and pepper to taste, spoon sauce over steaks, and serve immediately.


This sauce was inspired by one served in a Paris bistro, where the menu includes steak frites and nothing else. If you do not have Madeira on hand, sherry makes a fine substitute.

Very bland with a touch of sweetness. Not strong enough to carry the flavor of the steak.



MacGourmet downloadMadeira Pan Sauce with Mustard and Anchovies. To import, drag image to your MacGourmet recipe box.


Americas Test Kitchens


2 servings