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.
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.
© Société des alcools du Québec, 2007
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