Top Blade Chuck with Madeira Sauce

A flavorful tender steak with a velvety sauce that is ready to serve in less than an hour.


4 top blade steaks

Salt and pepper


2 T olive oil

2 T butter

1 large carrot finely diced

3 large shallot finely diced

1 sprig of thyme

1 bay leaf

1 T Worcestshire sauce

3 garlic cloves smashed

1 C Madeira

1 1/2 C of Swanson’s beef stock

Salt and pepper to taste

1 T butter

1/2 C half and half


Grill 400º F

Trim excess fat from the steaks. Oil the steak lightly with grapeseed oil and season both sides with salt and pepper. Cook about 3 minutes per side and then move to cooler part of the grill. Close the cover and grill for about 4 minutes. At 135º the steak was medium rare.Remove steak from grill and cover with aluminum foil for 10 minutes.


Heat olive oil and butter  in the sautepan. Sauté the carrots until golden. Add onions and caramelize the carrots and shallots . Stir occasionally so they don’t burn. Deglaze the pan with half the Madeira scraping the glaze from the bottom of the pan. Reduce the wine. Add beef stock, garlic, bay leaf, and thyme. Bring to boil than simmer until reduced by half.

Add half and half and add remaining Madeira. Season with salt and pepper. Strain sauce through a fine strainer and add butter. Stir and keep warm.

Plate steaks and pour Madeira sauce over them and drizzle the plates with extra sauce. Serve with cauliflower potato mash and green beans.


This recipe works with New York Strip steaks. The steak can be pan seared and finished in a hot oevn also. It is an easy meal that looks more fussy than it is.

The leftover Madeira sauce was frozen.



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