• 4 bay leaves
  • 1 bunch of thyme
  • 1/2 bunch of parsley
  • Olive oil for frying
  • 1 carrot, chopped
  • 1 onion, cut into 4 pieces
  • 1 leek, chopped
  • 2 stalks of celery, chopped
  • 1 tomato, chopped
  • 9 pounds roasted beef bones
  • 1/2 head of garlic
  • 1 1/2 cups Madeira wine, divided
  • 17 cups water
  • 1/2 cup butter
  • 2 tablespoons wheat flour
  • 1 cup heavy cream
  • 1 pound steak, cut into strips
  • Salt to taste
  • Black pepper to taste
  • 10 ounces Paris mushrooms, sliced


  1. With a piece of string, tie the bay leaves, thyme and parsley together to form a bouquet.
  2. In an oiled pan, fry the carrot, onion, leek, celery and tomato until golden.
  3. Add the bones, head of garlic, 1 cup of wine and water.
  4. Add the bouquet and let simmer over medium heat for about an hour, or until the liquid is reduced to one-third. Strain the liquid. Set aside.
  5. In a pan, melt the butter and add the wheat flour, stirring constantly to avoid lumps, then add the strained liquid.
  6. When the sauce starts to thicken, add the heavy cream, salt and pepper. Set aside.
  7. In a large skillet coated with olive oil, fry the steak. Season with salt and black pepper.
  8. Add the remaining Madeira wine and let the alcohol evaporate.
  9. Add the sauce and continue to cook for 10 minutes. Season with more salt, then add the mushrooms and cook for 10 more minutes.