Beef Bordelaise Recipes

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BORDELAISE SAUCE



Bordelaise Sauce image

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

1/2 cup dry red wine
1 tablespoon shallot, chopped (I use green onions)
1/2 teaspoon dried thyme
1 small bay leaf
1 (14 1/2 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon parsley, chopped (I used dried)
1/8 teaspoon black pepper

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

BORDELAISE SAUCE



Bordelaise Sauce image

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

3 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 dried bay leaf
1 pound beef chuck, cut into 1-inch cubes
Coarse salt and freshly ground pepper
3 tablespoons vegetable oil
6 medium shallots, thinly sliced (about 1/2 cup)
1 head garlic, halved horizontally
1 bottle (750 ml) dry red wine
3 cups Veal Stock Veal Stock

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.

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce with Mushrooms image

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

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

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

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

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

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

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

STEAKS WITH SAUCE BORDELAISE



Steaks with Sauce Bordelaise image

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

1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
6 tablespoons (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2-inch-thick New York strip steaks (each about 8 ounces)
Chopped fresh parsley

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.

CLASSIC FRENCH BORDELAISE SAUCE



Classic French Bordelaise Sauce image

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

3/4 cup dry red wine
2 shallots (finely chopped)
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt (to taste)
Ground black pepper (to taste)
Optional: 1 teaspoon butter (cold; for make-ahead)

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

BORDELAISE SAUCE



Bordelaise Sauce image

Bordelaise sauce is based on a classic brown sauce that involves roasting meat bones until very brown before being simmered in liquid. For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops and even burgers.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 16

Number Of Ingredients 11

2 tablespoons butter or margarine
1 thin slice onion
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup dry red wine
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon chopped fresh parsley
1/2 teaspoon finely chopped onion
1 dried bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
  • Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
  • Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 80 mg, Sugar 0 g, TransFat 0 g

BORDELAISE SAUCE RECIPE



Bordelaise Sauce Recipe image

summary

Provided by Platings and Pairings

Categories     Sauce

Number Of Ingredients 8

1 cup dry red wine
½ cup minced shallots ((1 large or 2 medium shallots))
¼ tsp dried thyme ((or ½ teaspoon fresh thyme) )
1 bay leaf
2 cups beef bone broth or stock
1 tbsp melted butter
1 tbsp all-purpose flour
kosher salt and pepper, to taste

Steps:

  • To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
  • Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
  • Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
  • In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.

Nutrition Facts : Calories 228 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF BORDELAISE



Beef Bordelaise image

Posting this for safe keeping. Bordelaise is an classic French sauce that's traditionally served with grilled or broiled beef. But it's also great with other meats, and it can also be spooned over sautéed mushrooms. Bordelaise is named for the Bordeaux region of France, which is famous for its award-winning wines.

Provided by Vickie Parks

Categories     Beef

Time 45m

Number Of Ingredients 11

6 Tbsp butter, divided
2 medium shallots, finely chopped
2 cups dry red wine
3 sprig(s) fresh thyme
2 bay leaves
10 peppercorns, crushed
1 pinch mace
1 cup water (or 1/2 cup water and 1/2 cup beef broth)
4 slice beef rib steak, each about 1/2 pound
sea salt
4 sprig(s) fresh thyme, for garnish (optional)

Steps:

  • 1. Heat skillet over medium heat and melt 4 tablespoons of the butter in skillet. Add the shallots and sauté for about 5 minutes or until almost soft. Add the wine, 3 sprigs fresh thyme, bay leaves, peppercorns and mace. Boil until sauce is reduced, about 10 minutes.
  • 2. Add water to sauce and continue to reduce until 6 tablespoons of liquid remains. Remove from heat and discard thyme, bay leaves and large peppercorn chunks.
  • 3. Meanwhile, preheat broiler.
  • 4. While broiler is preheating, melt remaining 2 tablespoons butter in a saucepan.
  • 5. Season each steak with a pinch of sea salt. Then brush melted butter over steaks, and place under broiler for 3 to 6 minutes each side (3 minutes for rare, etc, or as preferred).
  • 6. Spoon sauce over each steak, garnish each serving with a sprig of fresh thyme, and serve immediately.

BEEF BORDELAISE



Beef Bordelaise image

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

6 -8 beef tenderloin steaks
2 tablespoons finely chopped shallots
3/4 cup dry cabernet sauvignon wine or 3/4 cup other red wine
1 bay leaf
1 pinch thyme
1/2 cup fresh mushrooms or 1/4 cup canned mushroom
1 3/4 cups strong beef broth

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

STEAK BORDELAISE WITH CAVOLO NERO



Steak bordelaise with cavolo nero image

Try cooking sirloin steak French style, with a hearty red wine sauce and melt-in-the-mouth potatoes on the side.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

75g/2¾oz butter
2 shallots, finely chopped
6 garlic cloves, 2 lightly crushed, 4 finely chopped
150g/5½oz chestnut or button mushrooms, finely sliced
200ml/7fl oz red wine
500ml/18fl oz beef stock
400g/14oz potatoes, peeled and cut into 1.5cm/½in dice
3-4 sprigs thyme, leaves only
250g/9oz cavolo nero, stalks removed, thickly sliced
1 tbsp vegetable oil
4 x 250g/9oz sirloin steaks, at room temperature
2 tbsp roughly chopped fresh flatleaf parsley
sea salt and freshly ground black pepper

Steps:

  • Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.
  • Add the mushrooms and red wine and bring to the boil. Boil for 3-4 minutes, or until the volume of liquid has reduced by half.
  • Add the stock, return the mixture to a simmer and simmer for 8-10 minutes, or until the volume of liquid has reduced by half again and slightly thickened.
  • Meanwhile, heat half of the vegetable oil and another 25g/1oz of the butter in a large frying pan over a high heat. Add the potatoes, lightly crushed garlic and thyme. Fry, stirring occasionally, until the potatoes are just coloured on each side, then add the cavolo nero and stir to combine. Pour in 100ml/3½fl oz water, then bring the mixture to a simmer, cover the pan, and simmer gently for 8-10 minutes, or until the potatoes are tender. Remove from the heat and season, to taste, with salt and freshly ground black pepper.
  • Meanwhile, rub the steaks all over with the remaining vegetable oil and season well. Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes.
  • Season the sauce, to taste, then stir through the parsley and the remaining butter.
  • To serve, pile the potatoes onto serving plates and place one steak alongside each portion. Spoon over the sauce bordelaise.

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