Bordeaux Wine Sauce For Steak Recipes

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CLASSIC FRENCH BORDELAISE SAUCE



Classic French Bordelaise Sauce image

Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.

Provided by Rebecca Franklin

Categories     Sauce

Time 20m

Number Of Ingredients 8

3/4 cup dry red wine
2 shallots (finely chopped)
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt (to taste)
Ground black pepper (to taste)
Optional: 1 teaspoon butter (cold; for make-ahead)

Steps:

  • Gather the ingredients.
  • In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
  • Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
  • Add the beef stock to the pan and bring the mixture up to a boil again.
  • Using a tablespoon, skim and discard any foam that appears on top of the sauce.
  • Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
  • Pour the sauce through a fine-mesh sieve.
  • Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.

Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Steps:

  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS



Classic Entrecote Bordelaise - Steak in Red Wine With Shallots image

Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.

Provided by French Tart

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 (300 g) entrecote steaks
100 g butter
2 shallots, finely chopped
100 ml red wine
200 ml demi-glace or 200 ml beef stock
2 tablespoons chopped parsley
salt
black pepper

Steps:

  • Sauté the steaks.
  • Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
  • Cook the shallots.
  • In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
  • Deglaze the pan.
  • When the shallots are done add the red wine to the pan and give it a good stir.
  • Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
  • Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
  • Plate the dish.
  • Cut the meat across the grain into thick slices and arrange them on a plate.
  • Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
  • Serve the rest of the sauce in a gravy boat.
  • You might like to serve it with sauté potatoes, frites and some haricot verts.

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g

STEAKS WITH SAUCE BORDELAISE



Steaks with Sauce Bordelaise image

Categories     Beef     Sauté     Low Carb     Dinner     Steak     Red Wine     Fall     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
6 tablespoons (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2-inch-thick New York strip steaks (each about 8 ounces)
Chopped fresh parsley

Steps:

  • Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

BORDEAUX WINE SAUCE FOR STEAK



Bordeaux Wine Sauce for Steak image

This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. It is a sauce made from Demi-glace and Red wine. You can also add sauted mushrooms to add a simple item to take it up a step

Provided by threeovens

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1 tablespoon shallot, minced
1/2 cup dry red wine
1/2 cup beef gravy or 1/2 cup beef demi-glace
salt & freshly ground black pepper

Steps:

  • Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
  • Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE



Rib Steak, Bordeaux-style: Entrecote Bordelaise image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

1 (2-pound) entrecote or rib steak at room temperature
1 tablespoon olive oil
Essence, recipe follows
Salt
Freshly ground black pepper
6 tablespoons unsalted butter, cut into pieces
1/2 cup finely chopped shallots
1 cup red Bordeaux
1 sprig thyme
1 cup beef broth
4 ounces beef marrow, poached and cut into pieces
Watercress, garnish
Blue Cheese Mashed Potatoes, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
4 large Idaho potatoes (about 3 pounds)
1 3/4 teaspoons salt
1/2 cup heavy cream
6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
2 tablespoons minced fresh parsley leaves
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the grill or broiler.
  • Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
  • Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
  • While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
  • Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
  • Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
  • Serve immediately.

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