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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
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.
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.
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