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    Culinary Lion » Recipes » Keto Dinner Recipes » Steak Madagascar Sauce

    Steak Madagascar Sauce

    by Frank Campanella 10 Comments

    Jump to Recipe Print Recipe
    Steak Madagascar Sauce

    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.

    Ingredient List

    Ingredients

    • Garlic
    • Shallot 
    • Green peppercorns rough chopped
    • Dijon mustard
    • Butter
    • Heavy cream
    • Cognac
    • Beef broth
    • Worcestershire
    Steak Madagascar Sauce

    How To Make Madagascar Sauce

    1. Mince your garlic and shallots very fine or even grate using a micro-plane if you have one.
    2. Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots.
    3. Stir the pan making sure not to brown the garlic or shallots but soften them.
    4. After about 2 minutes add the peppercorn/brine and cognac.
    5. Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire. Reduce by half again
    6. 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
    7. 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

    Steakmadagascar3cognac

    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

    • Beef Heart Meatloaf
    • Kung Pao Beef
    • Blackened Beef Tips & Sausage
    • Beef Bourguignon

    Steak Madagascar feature

    Steak Madagascar

    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Servings: 8
    Calories: 172kcal
    Author: Culinary Lion

    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

    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.

    this recipe for Steak Madagascar Sauce contains affiliate Links. I receive income from qualifying purchases

    Reader Interactions

    Comments

    1. Sandy

      May 21, 2019 at 11:07 am

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

      Reply
      • Culinarylion

        May 21, 2019 at 4:58 pm

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

        Reply
    2. Abby

      January 03, 2020 at 1:13 pm

      Can I prepare ahead? Thank you,

      Reply
      • Culinary Lion

        January 03, 2020 at 8:10 pm

        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.

        Reply
    3. John

      April 27, 2020 at 4:46 pm

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

      Reply
      • Culinary Lion

        April 28, 2020 at 11:15 pm

        thank you, I cant get enough of that sauce!!

        Reply
    4. nick

      May 16, 2021 at 4:47 pm

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

      Reply
      • Culinary Lion

        May 17, 2021 at 1:05 am

        thank you!! definitely a fantastic sauce for steak!!

        Reply
    5. Mark Comeau

      January 06, 2023 at 6:33 pm

      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

      Reply
      • Frank Campanella

        January 17, 2023 at 8:55 pm

        its a vinegar brine and yes that is the liquid I speak of.

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

    More about me →

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