BORDELAISE SAUCE
I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.
Provided by Princess Tomato
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine wine, shallot, thyme, and bay leaf.
- Bring to a boil.
- Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
- Remove bay leaf and discard.
- Combine beef broth and cornstarch.
- Stir into wine mixture.
- Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
- Add butter, lemon juice, parsley, and pepper.
- Reduce heat and simmer, covered, for 5 minutes.
- Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
Nutrition Facts : Calories 87.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 8.7, Sodium 819.1, Carbohydrate 5.3, Fiber 0.1, Sugar 0.3, Protein 2.9
CLASSIC FRENCH BORDELAISE SAUCE
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
- Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
- Add the beef stock to the pan and bring the mixture up to a boil again.
- Using a tablespoon, skim and discard any foam that appears on top of the sauce.
- Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
- Pour the sauce through a fine-mesh sieve.
- Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MANHATTAN FILET WITH PAN SAUCE BORDELAISE
This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 9h45m
Yield 2
Number Of Ingredients 7
Steps:
- Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
- Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
- Bring steaks to room temperature and season with salt.
- Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
- Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
- Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
- Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
- Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 5.9 g, Cholesterol 197.6 mg, Fat 46.9 g, Fiber 0.1 g, Protein 57.9 g, SaturatedFat 18.5 g, Sodium 295.8 mg, Sugar 2 g
BORDELAISE SAUCE
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
- Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
- Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.
HOW TO MAKE BORDELAISE SAUCE
This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
JEFF'S BORDELAISE SAUCE
A rich sauce for steak.
Provided by CatMac
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
- Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
- Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
- Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 14.6 g, Cholesterol 61 mg, Fat 27.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 15.2 g, Sodium 389.4 mg, Sugar 1.7 g
STEAKS WITH SAUCE BORDELAISE
Categories Beef Sauté Low Carb Dinner Steak Red Wine Fall Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
- Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.
BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S
Make and share this Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S recipe from Food.com.
Provided by Mimi Bobeck
Categories Roast Beef
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
- Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
- Add the pepper, bay leaf and thyme and stir to mix.
- Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
- Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
- Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
- In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
- Season the filets with salt and pepper.
- When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
- Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
- Cover and cook for 3 minutes for medium-rare, or until done to your liking.
- Transfer the filets to warmed individual plates.
- Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
- Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
- Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
- Remove the thyme sprig and bay leaf and discard.
- Stir in the parsley.
- Spoon the sauce and vegetables around the filets and serve immediately.
BEEF BORDELAISE
Make and share this Beef Bordelaise recipe from Food.com.
Provided by DonnaRose
Categories Steak
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 48, Fat 0.4, Cholesterol 0.3, Sodium 251.7, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 1.3
BORDELAISE SAUCE
Provided by Food Network
Time 40m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.
RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat the grill or broiler.
- Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
- Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
- While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
- Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
- Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
- Serve immediately.
A CHEAT'S BORDELAISE SAUCE
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won't mind finishing off in the kitchen yourself, alone with your heat and creativity.
Provided by Sam Sifton
Categories condiments
Time 20m
Number Of Ingredients 9
Steps:
- Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
- Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.
BORDELAISE SAUCE WITH MUSHROOMS
This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison
Provided by Lavender Lynn
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
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.
BORDELAISE SAUCE
Make and share this Bordelaise Sauce recipe from Food.com.
Provided by litldarlin
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over medium heat.
- Add the shallots, garlic, and carrots.
- Sauté for 5 minutes or until limp but not brown.
- Add the broth, sherry, and lemon juice.
- Heat until almost boiling.
- Add the mushrooms and cook over low flame for 5 minutes.
- Season with salt and pepper to taste.
- Mix the cornstarch with 1/4 cup water and add to the sauce.
- Stir until thickened.
- Serve with your favorite steak or pot roasts.
Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 5, Cholesterol 20.9, Sodium 483.7, Carbohydrate 21.8, Fiber 2.8, Sugar 6.2, Protein 6.9
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