Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce

Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce
  • 6 servings
  • 0:20 Preparation
  • 0:55 Cooking
  • 1:25 Total Time


Add all
  • 1 1/2 kg

    strip loin roast

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 3 Tbsp.
    (45 mL)

    white onion, sliced

  • 1 1/2 Tbsp.
    (23 mL)


  • 2 Tbsp.
    (30 mL)

    wine vinegar

  • 1/3 cup
    (80 mL)

    madeira wine

  • 1 cup
    (250 mL)

    demi-glace sauce or beef consomme

  • 4

    cookies bear paw, crumbled

  • 1/3 cup
    (80 mL)

    butter, diced

  • salt and ground pepper to taste


Preheat oven at 350°F (180°C).

Season the roast.

In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145°F (65°C). The meat must be pink (rare).

Remove the roast and let stand covered for 20 minutes.

In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.

Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.

Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.

Strain.away from heat, whisk in the diced butter. Add salt, pepper.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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