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Red Wine Reduction Sauce For Steak (Bordelaise)
Bordelaise sauce is a simple way to take your steak to the next level. Made with red wine, shallots, and beef stock, this classic French sauce delivers deep, umami flavor with a smooth, velvety texture. It’s easier than you think, and the results are well worth it.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- strainer
- pan
📝 Preparation Steps
1
Heat olive oil in a large saucepan over medium heat.
olive oil2 teaspoons
2
Add shallots with a pinch of salt, then cook until softened and just starting to turn golden, about ⏱️ 8 minutes.
3
Stir in flour, then slowly whisk in red wine and beef stock. Bring up to a simmer and cook until reduced by half and thickened.
flour1 tablespoondry red wine2 cups
4
Set a fine mesh strainer over another saucepan, then strain the mixture, being sure to press down to extract every last bit of liquid. Taste for seasoning and add more salt and pepper as needed.
5
With the pan over low heat whisk in the butter until the sauce looks glossy and emulsified. Remove from the heat, then serve immediately.
Nutrition Facts
calories
108 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
1 g
sodium Content
180 mg
protein Content
2 g
trans Fat Content
0.1 g
cholesterol Content
8 mg
carbohydrate Content
5 g
saturated Fat Content
2 g
unsaturated Fat Content
2.2 g
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