This is the sauce to end all sauces! Madagascar sauce is rich and buttery as well as keto friendly. the green peppercorns add a briny punch and make this the perfect low carb topping to pair with any steak
This is an amazing dish that used to be served at some of the finest restaurants and for some reason, probably due to the clientele’s fear of fat and rich butter sauces, has fallen into obscurity. The dish is named after the green brine peppercorns from the island of Madagascar. It’s a complex flavor that screams to be draped over a juicy cut of beef. Cognac and Dijon round out the flavor profile of this sauce balancing the brininess of the peppercorns. I guarantee that if you make this sauce once you’ll be finding excuses to make it all the time.
It’s a complex flavor that screams to be draped over a juicy cut of beef
Since we are breaking out the cognac I felt cook should have a taste in a fancy glass just to be sure it’s delicious. We should also sauté your favorite sliced mushrooms with butter, salt, pepper and as shot of cognac to go with the steak. This particular evening I paired the steak Madagascar with cream spinach Rockefeller but I also love to serve this with prosciutto wrapped asparagus, the choice is yours.
- Mince your garlic and shallots very fine or even grate using a micro-plane if you have one.
- Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots.
- Stir the pan making sure not to brown the garlic or shallots but soften them.
- After about 2 minutes add the peppercorn/brine and cognac.
- Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire. Reduce by half again
- Next add the heavy cream and again, reduce by half. You’ll want the sauce just thick enough to coat the back of a spoon
- Once the sauce has thickened remove from heat and begin whisking in the remaining butter 1 tablespoon at a time making sure the butter absorbs into the sauce and becomes glossy.