{"id":222,"date":"2021-10-12T20:02:09","date_gmt":"2021-10-12T20:02:09","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=222"},"modified":"2021-10-29T22:00:40","modified_gmt":"2021-10-29T22:00:40","slug":"steak-madagascar-sauce","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/steak-madagascar-sauce\/","title":{"rendered":"Steak Madagascar Sauce"},"content":{"rendered":"Jump to Recipe<\/a>\n\nPrint Recipe<\/a>\n\n\n<\/figure>\n\n\n\nThis is the sauce to end all sauces! Madagascar sauce is rich and buttery as well as keto friendly. <\/p>\n\n\n\nThe green peppercorns<\/a> add a briny punch and make this the perfect low carb topping to pair with any steak<\/p>\n\n\n\n<\/figure><\/div>\n\n\n\nThis is an amazing dish that used to be served at some of the finest restaurants and for some reason. <\/p>\n\n\n\nProbably due to the clientele\u2019s 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. <\/p>\n\n\n\nIt\u2019s a complex flavor that screams to be draped over a juicy cut of beef. <\/p>\n\n\n\nCognac and Dijon round out the flavor profile of this sauce balancing the brininess of the peppercorns. <\/p>\n\n\n\nI guarantee that if you make this sauce once you\u2019ll be finding excuses to make it all the time. <\/p>\n\n\n\nIngredient List<\/p>\n\n\n\nIngredients<\/h3>\n\n\n\nGarlic<\/li>Shallot <\/li>Green peppercorns<\/a> rough chopped<\/li>Dijon mustard<\/a><\/li>Butter<\/li>Heavy cream<\/li>Cognac<\/li>Beef broth<\/a><\/li>Worcestershire<\/a><\/li><\/ul>\n\n\n\n<\/figure><\/div>\n\n\n\nHow To Make Madagascar Sauce<\/h2>\n\n\n\nMince your garlic and shallots very fine or even grate using a micro-plane if you have one.<\/li>Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots.<\/li>Stir the pan making sure not to brown the garlic or shallots but soften them.<\/li>After about 2 minutes add the peppercorn\/brine and cognac.<\/li>Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire. Reduce by half again<\/li>Next add the heavy cream and again, reduce by half. You\u2019ll want the sauce just thick enough to coat the back of a spoon<\/li>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.<\/li><\/ol>\n\n\n\nIt\u2019s a complex flavor that screams to be draped over a juicy cut of beef<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\nSince we are breaking out the cognac I felt cook should have a taste in a fancy glass just to be sure it's delicious. <\/p>\n\n\n\nThis particular evening I paired the steak Madagascar with Kale Rockefeller<\/a>. I also love to serve this with Prosciutto Wrapped Asparagus,<\/a> the choice is yours.<\/p>\n\n\n\nMore Keto Beefy Recipes<\/h2>\n\n\n\nBeef Heart Meatloaf<\/a><\/li>Kung Pao Beef<\/a><\/li>Blackened Beef Tips & Sausage<\/a><\/li>Beef Bourguignon<\/a><\/li><\/ul>\n\n\n\n\n\n\n<\/div>\n <\/div>\n<\/div>\nSteak Madagascar<\/h2>\n<\/div>\nCulinary Lion<\/span>\n<\/div>\n\n<\/div>\n
This is the sauce to end all sauces! Madagascar sauce is rich and buttery as well as keto friendly. <\/p>\n\n\n\n
The green peppercorns<\/a> add a briny punch and make this the perfect low carb topping to pair with any steak<\/p>\n\n\n\n<\/figure><\/div>\n\n\n\nThis is an amazing dish that used to be served at some of the finest restaurants and for some reason. <\/p>\n\n\n\nProbably due to the clientele\u2019s 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. <\/p>\n\n\n\nIt\u2019s a complex flavor that screams to be draped over a juicy cut of beef. <\/p>\n\n\n\nCognac and Dijon round out the flavor profile of this sauce balancing the brininess of the peppercorns. <\/p>\n\n\n\nI guarantee that if you make this sauce once you\u2019ll be finding excuses to make it all the time. <\/p>\n\n\n\nIngredient List<\/p>\n\n\n\nIngredients<\/h3>\n\n\n\nGarlic<\/li>Shallot <\/li>Green peppercorns<\/a> rough chopped<\/li>Dijon mustard<\/a><\/li>Butter<\/li>Heavy cream<\/li>Cognac<\/li>Beef broth<\/a><\/li>Worcestershire<\/a><\/li><\/ul>\n\n\n\n<\/figure><\/div>\n\n\n\nHow To Make Madagascar Sauce<\/h2>\n\n\n\nMince your garlic and shallots very fine or even grate using a micro-plane if you have one.<\/li>Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots.<\/li>Stir the pan making sure not to brown the garlic or shallots but soften them.<\/li>After about 2 minutes add the peppercorn\/brine and cognac.<\/li>Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire. Reduce by half again<\/li>Next add the heavy cream and again, reduce by half. You\u2019ll want the sauce just thick enough to coat the back of a spoon<\/li>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.<\/li><\/ol>\n\n\n\nIt\u2019s a complex flavor that screams to be draped over a juicy cut of beef<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\nSince we are breaking out the cognac I felt cook should have a taste in a fancy glass just to be sure it's delicious. <\/p>\n\n\n\nThis particular evening I paired the steak Madagascar with Kale Rockefeller<\/a>. I also love to serve this with Prosciutto Wrapped Asparagus,<\/a> the choice is yours.<\/p>\n\n\n\nMore Keto Beefy Recipes<\/h2>\n\n\n\nBeef Heart Meatloaf<\/a><\/li>Kung Pao Beef<\/a><\/li>Blackened Beef Tips & Sausage<\/a><\/li>Beef Bourguignon<\/a><\/li><\/ul>\n\n\n\n\n\n\n<\/div>\n <\/div>\n<\/div>\nSteak Madagascar<\/h2>\n<\/div>\nCulinary Lion<\/span>\n<\/div>\n\n<\/div>\n
This is an amazing dish that used to be served at some of the finest restaurants and for some reason. <\/p>\n\n\n\n
Probably due to the clientele\u2019s 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. <\/p>\n\n\n\n
It\u2019s a complex flavor that screams to be draped over a juicy cut of beef. <\/p>\n\n\n\n
Cognac and Dijon round out the flavor profile of this sauce balancing the brininess of the peppercorns. <\/p>\n\n\n\n
I guarantee that if you make this sauce once you\u2019ll be finding excuses to make it all the time. <\/p>\n\n\n\n
Ingredient List<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
This particular evening I paired the steak Madagascar with Kale Rockefeller<\/a>. I also love to serve this with Prosciutto Wrapped Asparagus,<\/a> the choice is yours.<\/p>\n\n\n\nMore Keto Beefy Recipes<\/h2>\n\n\n\nBeef Heart Meatloaf<\/a><\/li>Kung Pao Beef<\/a><\/li>Blackened Beef Tips & Sausage<\/a><\/li>Beef Bourguignon<\/a><\/li><\/ul>\n\n\n\n\n\n\n<\/div>\n <\/div>\n<\/div>\nSteak Madagascar<\/h2>\n<\/div>\nCulinary Lion<\/span>\n<\/div>\n\n<\/div>\n