beef bordelaise
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.
No Image
prep time
5 Min
cook time
40 Min
method
Broil
yield
4
Ingredients
- 6 tablespoons butter, divided
- 2 medium shallots, finely chopped
- 2 cups - dry red wine
- 3 sprigs fresh thyme
- 2 - bay leaves
- 10 - peppercorns, crushed
- 1 pinch mace
- 1 cup - water (or 1/2 cup water and 1/2 cup beef broth)
- 4 slices beef rib steak, each about 1/2 pound
- - sea salt
- 4 sprigs fresh thyme, for garnish (optional)
How To Make beef bordelaise
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Step 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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Step 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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Step 3Meanwhile, preheat broiler.
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Step 4While broiler is preheating, melt remaining 2 tablespoons butter in a saucepan.
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Step 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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Step 6Spoon sauce over each steak, garnish each serving with a sprig of fresh thyme, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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