• 1 tbsp butter
• ½ cups each of diced carrot, celery and onion (mirepoix)
• 2 cups beef broth
• ½ cup Madeira wine
• 1 bay leaf
• 3 tbsp cornstarch with 3 tbsp water

Sauté mirepoix until tender.  Add beef broth, wine and bay leaf and cook on medium high another 10 minutes to reduce.  Add cornstarch mixture slowly until thickened.

To serve let the beef rest for 10 minutes before cutting into slices of 1-1 ½ inches thick.  Serve the Madeira sauce on the side.