could anyone please give me a recipe for madagascar sauce?

Question

it is mostly served on steak

Answer 1

This sounds SO yummy! I'm going to have to try it

Ingredients:

1/4 cup peppercorn mix (black, green, pink)
4 *entrecôtes*, 8 ounces each
Salt
2 tablespoons mild flavored oil, such as almond or safflower
1 cup port or dry sherry
1 cup heavy cream
1.5 oz. Demi Glace Gold
7 oz. hot water
1 tablespoons unsalted butter
1/4 cup mixed peppercorns, soaked overnight in port, for garnish
Procedure:

1. Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.
2. Remove excess fat from the steaks. Season with salt and crushed peppercorns.
3. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
4. Pour out fat from pan, deglaze with port, and reduce.
5. Add the Demi Glace Gold and hot water. Whisk to blend together.
6. Add cream and continue to reduce until sauce is thick enough to coat the back of a spoon.
5. Whisk in butter. Season to taste with salt.

ngredients :

3/4xto 1 pound beef tenderloin
salt
2tblwhole black peppercorns
2tblwhole white peppercorns
2tblalmond or safflower oil
1cupport or dry sherry
1cupheavy cream
1/2cupbrown veal stock*
3tblunsalted butter, cut into
small pieces
2tblpink peppercorns, soaked in
port overnight
2tblgreen Madagascar peppercorns

adagascar Pepper Sauce contains four peppercorns - three of them, black, white and green are true peppers; the fourth is pink and, despite its label, is not related to the pepper family. But it does impart a peppery finish combined with a delicate sweetness. It is native to Reunion, an island close to Madagascar, which, in turn, supplies much of the green peppercorn crop.
With the back of a heavy saucepan, crush the white and black peppercorns. Rub the tenderloin with the crushed peppercorns and the salt. Heat the oil in a heavy saute pan for 30 seconds over medium heat. Add the tenderloin and cook for 7 minutes (medium rare) turning it every 1 or 2 minutes. Transfer the filet to a warm platter and reserve.
Pour out oil from the pan, deglaze with port and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in the butter, 1 small piece at a time. Season to taste with salt.
Thinly slice the tenderloin and ladle sauce over; divide soaked peppercorns between each portion.
*If you can find Demi-Glaze at a gourmet food outlet, you may substitute 1 1/2 ounces of it along with 7 ounces of hot water.

Answer 2

Ingredients:

1/4 cup peppercorn mix (black, green, pink)
4 *entrecôtes*, 8 ounces each
Salt
2 tablespoons mild flavored oil, such as almond or safflower
1 cup port or dry sherry
1 cup heavy cream
1.5 oz. Demi Glace Gold
7 oz. hot water
1 tablespoons unsalted butter
1/4 cup mixed peppercorns, soaked overnight in port, for garnish
Procedure:

1. Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.
2. Remove excess fat from the steaks. Season with salt and crushed peppercorns.
3. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
4. Pour out fat from pan, deglaze with port, and reduce.
5. Add the Demi Glace Gold and hot water. Whisk to blend together.
6. Add cream and continue to reduce until sauce is thick enough to coat the back of a spoon.
5. Whisk in butter. Season to taste with salt.

Presentation

Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion.

Answer 3

Madagascan Green Peppercorn Sauce