Name: Bordelaise Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 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

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

Instructions

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.
Pour in your brandy and flambé. Add the wine and flambé again. Reduce the volume of liquid by two-thirds.
Once the wine has reduced, and the stock and simmer.
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.
Warm through and add the fresh herbs, a squeeze of lemon juice, check for seasoning and serve with a steak.

Bordelaise Sauce

Bordelaise Sauce

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