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.
Ingredient List
Ingredients
- Garlic
- Shallot
- Green peppercorns rough chopped
- Dijon mustard
- Butter
- Heavy cream
- Cognac
- Beef broth
- Worcestershire
How To Make Madagascar Sauce
- 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.
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.
More Keto Beefy Recipes
Steak Madagascar
Ingredients
- 2 cloves garlic
- 2 tbsp shallot
- 2 tablespoons green peppercorns rough chopped
- 1 tablespoon brine liquid
- 1 tablespoon Dijon mustard
- 4 tablespoon butter
- 1 cup heavy cream
- 1.5 Oz cognac
- ¾ cup beef broth
- 1 teaspoon Worcestershire
Instructions
- 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.
Nutrition
this recipe for Steak Madagascar Sauce contains affiliate Links. I receive income from qualifying purchases
Sandy
As usual, this looks delicious. Your description makes my mouth water. My question is, what could I replace the cognac with?
Thanks,
Art
Culinarylion
you can use brandy or bourbon if you want or substitute chicken or beef stock to keep it alcohol free
Abby
Can I prepare ahead? Thank you,
Culinary Lion
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.
John
Great recipe, really adds a lot of flavor to the steak without overwhelming it. Definitely gonna make this again!
Culinary Lion
thank you, I cant get enough of that sauce!!
nick
great sauce for my New York strip. I always have peppercorns in the pantry because of this recipe.
Culinary Lion
thank you!! definitely a fantastic sauce for steak!!
Mark Comeau
In the ingredients it asks for 1 tablespoon brine liquid
Is this from the green peppercorns?
And are these green peppercorns in salt brine or vinegar brine?
Merci/Thank you,
Mark
Frank Campanella
its a vinegar brine and yes that is the liquid I speak of.