Fallow Restaurant London

Bordelaise Sauce

This classic sauce is usually served with beef, but it’s also great with pork or lamb.

Overhead shot of Bordelaise sauce over steak on a white plate.

Bordelaise Sauce

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Category: Sauce
  • Method: Pan Sauce
  • Cuisine: French


Units Scale
  • Oil for frying
  • 100g shallots, finely diced
  • 1 clove garlic, crushed or grated
  • 2 tbsp brandy
  • 1/2 bottle Bordeaux wine
  • A handful each of chopped tarragon and parsley
  • 100g bone marrow
  • 300ml jellied beef stock
  • A squeeze of lemon
  • Salt and pepper


  1. Heat the oil in a shallow pan (that you have used to cook your steak) over a medium heat. Add the shallots and garlic with a pinch of salt stirring frequently. Cook for 5 minutes.
  2. Pour in your brandy and flambé. Add the wine and flambé again. Reduce the volume of liquid by two-thirds.
  3. Once the wine has reduced, and the stock and simmer.
  4. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow.
  5. Warm through and add the fresh herbs, a squeeze of lemon juice, check for seasoning and serve with a steak.

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