Bordelaise Sauce
This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace. Culinary schools have been teaching their students to make classic sauces like this for years. Now you can prepare your own restaurant quality sauces at home in your own kitchen.
If you like this recipe and would like to learn how to make more classic sauces, check out our new eCookbook, How to Make Restaurant Sauces at Home in 20 minutes or less, on making sauces at home.
Bordelaise Sauce
serves 4
Ingredients:
- 1/4 cup finely chopped shallots
- 1 oz. butter (1/4 stick)
- 4 oz. diced beef bone marrow *
- 1/4 Tsp. cracked black peppercorn
- 1 sprig fresh thyme
- 1/2 cup red wine (Use a good table wine)
- 1 cup Demi-Glace (click here to learn more about demi-glace)
Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains).
Add Demi-Glace and simmer for approx. 5-6 minutes (until sauce begins to thicken).
In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain water and add diced marrow to sauce and simmer for approx. 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.
*If bone marrow is not available, you can substitute butter instead.
Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.
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