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Taylor Madeira low carb dishes

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low carb recipes

As fall weather approaches, so begins a new cooking season. Warm and comforting recipes will replace the fresh, ripe flavors of summer cooking. This year, Taylor New York -- the second largest traditional dessert wine brand in the United States -- is introducing a new way for low carb dieters to add great taste to their protein-focused diets: Taylor Madeira.

The newly introduced Taylor Madeira, a popular wine for cooking and sipping, has a smooth, nutty, sherry-like character. As part of the product launch, Taylor Madeira is offering delicious recipes for carb-conscious dieters on bottle neckers and its website. These include Beef Roast with Madeira Sauce, with just 2g carbohydrates per serving; and Beef Tenderloin and Asparagus with Madeira Sauce, with only 8g carbohydrates per serving.

Beef Roast with Madeira Sauce

To make Beef Roast with Madeira Sauce, start with 4 pounds of sirloin roast. Rub the roast with salt and pepper. To a heated pan, add 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sear the meat on all sides, and place in an oven-safe pan, baking at 350 degrees F until its internal temperature reaches 160 degrees, or well done. Transfer the meat to a cutting board and cover with foil. Allow it to rest for 10 minutes. Using the stovetop pan, pour off any excess fat and add 1 1/4 cups Taylor Madeira, 1 1/2 cups beef broth, 3/4 teaspoon tarragon, and 3/4 teaspoon rosemary. Bring to a boil while scraping the cooked-on pieces of meat into the sauce. Reduce the sauce to about half, and add two teaspoons cornstarch dissolved in one tablespoon cold water. Simmer, stirring constantly for one minute, and spoon over meat to serve. Serves eight.

Beef Tenderloin and Asparagus with Madeira Sauce

To make Beef Tenderloin and Asparagus with Madeira Sauce, heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Season 3 pounds of beef tenderloin fillets (cut into 4 half-pound steaks) with salt and black pepper. Sear the meat, cooking about four minutes on each side. Add 1-1/4 cups Taylor Madeira to deglaze, reducing the liquid by half. Add 2 teaspoons dried rosemary and set aside. Steam 1 pound of asparagus spears, cut into small pieces, for about three minutes. Drain, and then return to the pan and combine with 2 tablespoons lemon juice, 1 tablespoon olive oil, and salt and pepper to taste. Heat through and serve over meat. Makes four servings.

More low carb recipes

Find more recipes featuring the entire Taylor New York family of dessert wines: port; tawny port; cream sherry; dry sherry; golden sherry; sherry; and marsala. Indulge in tiramisu featuring Taylor Marsala, or whet your appetite with a quick crabmeat bisque featuring Taylor Sherry. These recipes, and more, are available at www.taylordesserts.com.
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