Beef Lexington

Sauce

• 1 tablespoon Burgundy wine
• 1/4 teaspoon garlic -- chopped fine
• 3 tablespoons onion -- chopped fine
• 1 teaspoon shallots -- chopped fine
• 3 tablespoons butter
• 3 tablespoons flour
• 2 beef bouillon cubes or equivalent beef base
• 1 1/2 cup hot water
• 1/8 teaspoon red food coloring, optional
• 1/2 teaspoon brown gravy coloring, such as Gravy Master or Kitchen Bouquet
• 1/4 cup Madeira wine

Beef

• 4 beef tenderloin medallions
• Butter
• Hot cooked rice

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.
Adapted from "Magic Kingdom Cooking with Mickey Around Our World"
as posted by LFX