Steak Madagascar feature
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Steak Madagascar

Course: Main Course
Cuisine: French
Servings: 8
Calories: 172kcal
Author: Culinary Lion



  • 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.


Calories: 172kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 304mg | Potassium: 48mg | Vitamin A: 610IU | Vitamin C: 0.6mg | Calcium: 24mg | Iron: 0.1mg