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.
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Bordelaise Sauce
serves approx. 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**
**We recommend using 1.5 oz. Demi-Glace Gold reconstituted in 8 ounces hot water.
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 (or reconstituted Demi Glace Gold) 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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