| 1 | Cook burgundy wine, garlic, onion, and shallots until wine evaporates. |
| 2 | Heat margarine in same pan until melted. |
| 3 | Blend flour and cook for 5 minutes, stirring constantly. |
| 4 | Dissolvebouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. |
| 5 | Simmer 10 minutes, stirring occasionally. |
| 6 | Add red food colouring and brown gravy colouring. |
| 7 | Add madeira wine and simmer 2 to 3 minutes. |
| 8 | Strain through a fine strainer. |
| 9 | Keep warm, makes 1 1/3 cups. |
| 10 | Saute beef medallions in butter to desired doneness. |
| 11 | Serve on a bed of hot rice and top with madiera sauce. |
