She was young, she was pure, she was new, she was nice,
She was fair, she was sweet seventeen.
He was old, he was vile and no stranger to vice,
He was base, he was bad, he was mean…..
“Have some Madeira, m’Dear!
You really have nothing to fear.
Thus starts the song, circa 1959, made famous by Flanders and Swan.
You can find all the lyrics here (worth a read by the way).
But do be careful – it’s a bit of an ear-worm. Every time I bring out the Madeira to make this it runs through my mind for hours.
It’s worth it.
I’m a sauce person…. I love, love, love sauces!
I’m also a rare steak person…. I like my beef to be just past the ‘moo’.
This, in my humble opinion, is the perfect marriage of two of my favorite foods.
Unfortunately, like a lot of meat, it’s not very photogenic.
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2″ (4cm) thick, and marinate 8 – 12 hours. The rest of the ingredients can be doubled (I actually ‘halved’ everything for this version for 2) You can also make more and serve the leftovers with pasta…. Or just eat out of the fridge in the middle of the night.
Grilled Sirloin with Madeira Sauce
Preparation and cooking time: 20 minutes plus marinating time
- 1 steak, 1 – 1 1/2 inches thick (3 – 4cm), about 16oz (500gr) Sirloin, tip steak, strip steak
- 1/3 cup (3oz, 90ml) red wine vinegar
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch dried cloves
- Madeira sauce
- /4 cup of reserved marinade
- 1/2 cup (4oz, 125ml) beef stock
- 1/3 cup Madeira you could substitute cream sherry, port or red wine
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
- Put steak in a deep dish – a baking dish or roasting pan works well.
- Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 3 – 5 hours (up to 24 for less tender cuts).
- Remove from marinade, reserving 1/4 cup marinade.
- Cook on barbecue grill over direct heat for 4 – 6 minutes per side, basting occasionally – or until done – 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- In small saucepan bring marinade, stock and Madeira to boil.
- Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
- To serve:
- Slice thinly and serve with Madeira sauce.
Yes, the girls and the humans are going on a wee holiday.
Here’s their most recent photo….
I knew there would be a good use for the ‘sit, stay’ we’ve been practicing for a year.
No, not ours, theirs.
We’re off on Friday to visit our friend in Spain – and the puppies get to visit their mom, granny, great-uncle and brother.
We’ve tried to prepare them with our outings and a bit of socializing.
But I don’t think anything could prepare them for being thrown together for 4 days with 4 strange dogs in a strange house.
And I KNOW nothing could prepare them for our friend’s birthday party.
He’s invited the village to lunch… Around 20 people.
Have you ever been to a lunch in Spain with Spaniards?
There will be lots of food, lots of wine, lots of very loud conversation…. It will probably last until late evening.
I’m pretty sure we couldn’t have prepared them for that.
I’m pretty sure I’ll have stories to tell when we get back.