Madeira Sauce

Instructions

1. Sauté the aromatics
   Heat the butter in a medium saucepan over medium heat until melted and foaming. Add the minced shallot and cook for 2-3 minutes until translucent but not browned. Add the garlic and cook for another 30 seconds until fragrant.
2. Reduce the Madeira
   Pour in the Madeira wine and increase the heat to medium-high. Bring to a boil and let it reduce by half, about 5-7 minutes. This concentrates the flavor and cooks off most of the alcohol.
3. Add stock and aromatics
   Add the beef stock, tomato paste, thyme sprig, and bay leaf to the saucepan. Stir well to incorporate the tomato paste. Bring to a simmer, then reduce heat to maintain a gentle simmer.
4. Reduce and develop flavors
   Allow the sauce to simmer uncovered for about 15 minutes, or until it has reduced by about one-third and developed a rich, glossy appearance. The sauce should coat the back of a spoon.
5. Thicken if desired
   If you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry. Slowly whisk this mixture into the simmering sauce and cook for an additional 1-2 minutes until it reaches your desired consistency.
6. Strain and finish
   Remove the thyme sprig and bay leaf. Strain the sauce through a fine-mesh sieve to remove the shallot and garlic pieces for a smoother texture. Return to the saucepan over low heat.
7. Final seasoning
   Season to taste with salt and freshly ground black pepper. For a silkier, richer finish, you can add the optional tablespoon of heavy cream and whisk to incorporate. Keep warm until ready to serve.