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Bordelaise Sauce
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- #28686
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup finely chopped shallots
1 ounce butter
4 ounces diced beef bone marrow *
1/4 teaspoon cracked black peppercorn
1 sprig fresh thyme
1/2 cup red wine (Use a good table wine)
6 ounces demi-glace
directions
Melt butter in a sauce pan and saute shallots for approximately 2 minutes (until transparent). Add red wine and reduce for approximately 2-3 minutes (to an essence).
Add thyme and peppercorns and reduce further for approximately 2-3 minutes (until almost no liquid remains). Add demi-glace and stir with a whisk till demi-glace is dissolved. Simmer for approximately 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 approximately 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.
*If bone marrow is not available, you can substitute butter instead.
This sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.
added by
Demiglacegold
nutrition data
Nutritional data has not been calculated yet.
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