Bordelaise Sauce

User Reviews

5

3 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    35 mins

  • Total Time

    40 mins

  • Servings

    8 Servings

  • Calories

    117 kcal

  • Course

    Condiments

  • Cuisine

    French

Bordelaise Sauce

Bordelaise Sauce is a classic, rich French sauce to serve over beef tenderloin made with red wine, shallots, beef broth, butter, and minced thyme.

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Ingredients

Servings
  • 2 tablespoons butter divided, unsalted
  • 1 shallot , minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper coarse ground
  • 1 bay leaf
  • 2 teaspoons thyme , minced
  • 1 1/3 cups red wine , 1 bottle, we used Cabernet Sauvignon
  • 2 cups beef broth

Instructions

  1. To a large saucepan add 2 tablespoons unsalted butter, shallots, salt, and pepper and cook on medium heat for 1-2 minutes until softened.
  2. Add in bay leaf, thyme, and red wine.
  3. Whisk well then bring to boil.
  4. Cook for about 20 minutes until the liquid is reduced by 2/3rds, leaving 1/2 cup of liquid behind.
  5. Add in beef broth and bring to a low boil and cook for 15-20 minutes until the final mixture is about 1 cup.
  6. Strain through a fine-mesh strainer and add back to a clean saucepan or skillet.
  7. Keep warm until serving (do not leave on high heat or it will thicken too much).

Nutrition Information

Show Details
Calories 117kcal (6%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 299mg (12%) Potassium 94mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 286IU (6%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 117 kcal

% Daily Value*

Calories 117kcal 6%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 299mg 12%
Potassium 94mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 286IU 6%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

3 reviews
Excellent

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