|
This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace.
Bordelaise Sauce
serves approx. 4
Ingredients
1/4 cup finely chopped shallots
1 oz. butter (1/4 stick)
4 oz. diced beef bone marrow *
1/4 Tsp. cracked black peppercorn
1 sprig fresh thyme
1/2 cup red wine (Use a good table wine)
1 cup Demi-Glace**
**We recommend using 1.5 oz. Demi-Glace Gold reconstituted in 8 ounces hot water.
Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains).
Add Demi-Glace (or reconstituted Demi Glace Gold) and simmer for approx. 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 approx. 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.
*If bone marrow is not available, you can substitute butter instead.
Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.
Recipe submitted by Jim Catanich
|