Beef Bordelaise Recipes

HOW TO MAKE BORDELAISE SAUCE

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

BEEF BORDELAISE

Steps:

• Pan broil tenderloins in butter until a little underdone. Keep warm.
• In same pan, saute shallots.
• Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
• Remove bay leaf.
• Strain Juice through sieve, rubbing shallots through; reserve.
• Saute mushrooms in 2 tablespoons butter.
• Stir in flour until smooth.
• Add broth; cook and stir until boiling and thickened.
• Add salt and pepper to taste; add wine mixture.
• If too thick, thin with water; if too thin, cook longer.
• Serve sauce over beef.