Bordeaux Wine Sauce For Steak Recipes

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

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.

STEAKS WITH SAUCE BORDELAISE

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

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.

BEEF TENDERLOIN WITH RED-WINE AND MARROW SAUCE

Steps:

• Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
• Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
• Preheat oven to 350°F.
• Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
• Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
• Bring sauce to a simmer and add marrow using slotted spoon.
• Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK

Steps:

• Bloom gelatin in water.
• Heat 1 tsp butter in the saucepan, add shallots and stir for 3-5 minutes.
• Pour wine in the saucepan and bring to the boil. Simmer until reduced in half.
• Add stock, bring to boil and simmer until reduced in half.
• Remove the saucepan from heat, stir in leftover butter and thyme, salt and pepper.
• Add gelatin and butter. Stir in until dissolved.
• Brush the grill pan or regular pan with oil and heat it on high.
• Grill each steak 3 minutes per side to medium cooked.
• Let the steaks rest for 5 minutes.
• Add leftover fat from cooking the steaks and 2 tsp butter to the pan. Put it on medium heat.
• Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
• Add more butter and cook another batch, if needed.
• Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!

BORDEAUX WINE SAUCE FOR STEAK

Steps:

• Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
• Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.

ENTRECOTE WITH RED WINE SAUCE

Steps:

• Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
• Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of butter to the pan. Reduce the heat to medium-high. Once the butter has melted, add the steaks into the pan. Brown the steaks for 3 minutes on each side, or until cooked until desired. (3 minutes = a medium steak)
• Remove the steaks from the pan. Add the chopped shallots to the pan and sauté for about a minute. Add the wine, and use a wooden spoon to scrape up the steak bits and juices from the bottom of the pan.
• Reduce the heat to just medium, and add the beef stock. Cook until the liquid has reduced to half. Stir in the remaining butter until it's melted.
• To serve, slice the steaks at an angle, then pour the sauce over the steak slices. Garnish with fresh parsley and serve with your choice of side (french fries, mashed potatoes, veggies, etc.).

ENTRECôTE BORDELAISE (BORDEAUX STYLE STEAK)

Steps:

• Heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until the shallots are soft, 3 min.
• Add the wine. Simmer over medium-high heat for 5 min.
• Add the thyme and beef broth. Simmer over medium high heat until the sauce has reduced by half 10-15 min.
• Stir in the marrow and season the sauce with salt and pepper to taste.
• Remove the sauce from the heat.
• Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak's thickness) until your desired doneness is reached. (3-5 minutes per side will give you a good medium steak.)
• Remove the steak from the pan and let rest for 5 minutes before topping with the sauce and serving.

BORDELAISE SAUCE RECIPE

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.