Best 3 Beef Bordelaise Recipes

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S

Steps:

• To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
• Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• Add the pepper, bay leaf and thyme and stir to mix.
• Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
• In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
• Season the filets with salt and pepper.
• When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
• Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
• Cover and cook for 3 minutes for medium-rare, or until done to your liking.
• Transfer the filets to warmed individual plates.
• Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
• Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
• Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
• Remove the thyme sprig and bay leaf and discard.
• Stir in the parsley.
• Spoon the sauce and vegetables around the filets and serve immediately.

BEEF BORDELAISE

Steps:

• 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.

BORDELAISE SAUCE FOR BEEF

Steps:

• Prepare brown sauce: melt 2 T butter in saucepan, add mirepoix and cook til colored. Add 2 T flour. Stir until the roux is browned. Add the peppercorns, tomatoes, and parsley. Stir and mix well. Whisk in the beef stock. Simmer until reduced by about half. You should have about one cup.
• Sauce the mushrooms lightly and add to the brown sauce.
• Cook together in a saucepan 1/2 cup red wine with 4-5 crushed black peppercorns until reduced by about 3/4.
• Add one cup of the brown sauce to the red wine mixture. Simmer for 15 minutes.
• Add, just before serving: 1/4 cup diced marrow, poached for a few minutes and drained.