I'm not talking the swill that comes out of California either (which should only be used for cooking). Settle for no less than the Madeira that comes from the original source (tiny island off the coast of Portugal) and shipped over by boat. In fact, the longer that Madeira is exposed to the ocean and the elements, the better it tastes!
Thomas Jefferson, John Adams, Benjamin Franklin, George Washington, among many others, drank Madeira not just by the gallon but by the hogshead!
Roast Filet of Beef / Madeira Sauce / from James McNair Bar & Grill Cookbook
PREP Remove tail end of filet for another use; or double under to equalize thickness.
METHOD Heat oven to 500 deg. Place on rack in roaster rubbed with tbl butter room temp whole beef filet, all fat/sinew removed (5 lb trimmed); do not cover. Immediately reset oven to 350 deg, roast rare to internal 120 deg 30 min. Plate; keep warm. Make Sauce.
SAUCE Pour off fat; cook 2 tbl fat, 2 tbl flour in pan on med-high. Add cup canned bouillon (not consomme), simmer/ thicken 5 min. Add dash Worc, dash lemon zest. Plate.
FINAL Deglaze roaster w/ 1/4 c Madeira or dry sherry; scrape pan on low heat; slightly reduce. Strain, return to pan. Add bouillon mixture, cook 10 min. Add 2 tbl Madeira or dry sherry, tbl butter, swirl/melt gently.
SERVE 3/4" thick beef slices w/ Madeira sauce, chp parsley garnish.
I always keep a bottle of pricey Amontillado on hand....stictly for cooking purposes, of course (/snix),
It is delicious in Alfredo sauce.
A few drops in Ranch Salad Dressing is yummy. People know there's something tasty in there, but never guess it's sherry.