Beef Bordelaise

Beef Bordelaise

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Vickie Parks


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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5 Min
40 Min


  • 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
  • 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)

How to Make Beef Bordelaise


  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.

Printable Recipe Card

About Beef Bordelaise

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Dietary Needs: Low Carb

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