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Cooking with Madeira

post #1 of 5
3/2/09 at 11:53am
Thread Starter 
I have just discovered a simply wonderful looking recipe for Madeira and mushroom stuffed Beef Tenderloin in a recent magizine i subscribe to. I really cant wait to make this one. ( I love finding a recipe that i cant wait to try)

I however have never used Madeira before and wonder if there is one brand that might lend itself better to this recipe than another. I would appreciate any thoughts you might have.

Thanks ever so much

accidently posted this in the wrong place. sorry
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post #2 of 5
3/3/09 at 10:32am
Any decent generic madeira will do, it is a sweet wine and lends itself great to any kind of beef dish even meatloaf.:chef:
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post #3 of 5
3/3/09 at 2:10pm
Thread Starter 
thank you ever so much!
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post #4 of 5
3/11/09 at 9:18pm
Madeira, like Marsala comes in sweet and off-dry variations. You want an off-dry. Also, you don't want an expensive wine for cooking purposes. Your purchase price should be well under $10/bottle. I use "San Antonio," made at a funny little winery near the county jail, just behind downtown Los Angles. Price here in California, around $5/bottle.

If you cannot find a usable Madeira, dry Marsala and an off-dry sherry such as an Amontillado are good substitutes.

BDL
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post #5 of 5
6/16/09 at 7:52pm

cooking

:roll::p:eek::suprise:
:smiles:
good !
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