beef bordelaise
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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.
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yield
4
prep time
5 Min
cook time
40 Min
method
Broil
Ingredients For beef bordelaise
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6 Tbspbutter, divided
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2 mdshallots, finely chopped
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2 cupsdry red wine
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3 sprigfresh thyme
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2bay leaves
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10peppercorns, crushed
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1 pinchmace
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1 cupwater (or 1/2 cup water and 1/2 cup beef broth)
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4 slicebeef rib steak, each about 1/2 pound
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sea salt
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4 sprigfresh thyme, for garnish (optional)
How To Make beef bordelaise
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1Heat 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.
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2Add 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.
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3Meanwhile, preheat broiler.
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4While broiler is preheating, melt remaining 2 tablespoons butter in a saucepan.
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5Season 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).
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6Spoon sauce over each steak, garnish each serving with a sprig of fresh thyme, and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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