Bordelaise is named for the Bordeaux region of France, which is famous for its award-winning wines.
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6 Tbspbutter, divided
2 mediumshallots, finely chopped
2 cupsdry red wine
3 sprig(s)fresh thyme
1 cupwater (or 1/2 cup water and 1/2 cup beef broth)
4 slicebeef rib steak, each about 1/2 pound
4 sprig(s)fresh thyme, for garnish (optional)
How to Make Beef Bordelaise
- 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.
- 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.
- Meanwhile, preheat broiler.
- While broiler is preheating, melt remaining 2 tablespoons butter in a saucepan.
- 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).
- Spoon sauce over each steak, garnish each serving with a sprig of fresh thyme, and serve immediately.