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  • 2 tbsp butter
  • 1 minced shallot
  • 1 minced garlic
  • mushrooms
  • 1 tbsp all purpose flour
  • 1/2 cup madeira wine
  • 1/4 beef stock
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    Method

    • step 1

      In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs
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