Steak Madagascar Sauce

January 5, 2019
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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

Steak Madagascar Sauce

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. This particular evening I paired the steak Madagascar with Kale Rockefeller. I also love to serve this with Prosciutto Wrapped Asparagus, the choice is yours.

Steak Madagascar Sauce

More Keto Beefy Recipes

Steak Madagascar feature

Steak Madagascar

5 from 1 vote
Print Pin Rate
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

Nutrition Facts
Steak Madagascar
Amount Per Serving
Calories 172 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 55mg18%
Sodium 304mg13%
Potassium 48mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 610IU12%
Vitamin C 0.6mg1%
Calcium 24mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe Rating

8 comments on “Steak Madagascar Sauce”

  1. As usual, this looks delicious. Your description makes my mouth water. My question is, what could I replace the cognac with?

    1. you can use brandy or bourbon if you want or substitute chicken or beef stock to keep it alcohol free

    1. I don't recommend it, butter sauces are very delicate. If you want to reheat the best option is to gently warm over a double boiler just to room temp or the sauce will break.

  2. Great recipe, really adds a lot of flavor to the steak without overwhelming it. Definitely gonna make this again!

  3. 5 stars
    great sauce for my New York strip. I always have peppercorns in the pantry because of this recipe.

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